Thanks to caramelized shallots and a brown sugar–cider vinegar glaze, this surprisingly elegant hash wins over even the most adamant of Brussels sprout naysayers. Plus, it requires almost no preparation; everything is quickly sautéed, making this an ideal addition to the holiday table. This hearty hash is also perfect for the morning. Pair it with a sunny-side egg, and you have a well-rounded breakfast or an impressive, guest-worthy brunch.

　　

Ingredients

makes 8 to 10 servings

　　6 tablespoons (3/4 stick) butter

　　1/2 pound shallots, thinly sliced

　　Kosher or other coarse salt

　　2 tablespoons apple cider vinegar

　　4 teaspoons sugar

　　1 1/2 pounds Brussels sprouts, trimmed

　　3 tablespoons extra-virgin olive oil

　　1 cup water

　　

Step 1

Melt 3 tablespoons butter in a medium skillet over medium heat. Add the shallots; sprinkle with kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add the vinegar and sugar. Stir until brown and glazed, about 3 minutes.

　　

Step 2

Halve the sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat the oil in a large skillet over medium-high heat. Add the sprouts; sprinkle with salt and pepper. Sauté until brown at the edges, 6 minutes. Add the water and remaining 3 tablespoons butter. Sauté until most of the water evaporates and the sprouts are tender but still bright green, 3 minutes. Add the shallots; season with salt and pepper.

　　The Epicurious Cookbook