Charred Brussels Sprouts with Lemon and Crispy Shallots
Caramelized Brussels sprouts are a modern steakhouse favorite, prized for their crisp edges, tender centers, and deep, nutty flavor. In this recipe, the sprouts are seared until beautifully charred, then finished with fresh lemon for brightness and topped with crispy fried shallots for an irresistible crunch.
- Serves
- 4
Directions
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Prepare the Brussels Sprouts: Trim the stem ends of the Brussels sprouts, remove any discolored outer leaves, and cut each sprout in half through the stem. Pat dry thoroughly with paper towels to encourage better browning.
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Make the Crispy Shallots: Heat about 1 inch of vegetable oil in a small saucepan to 325°F.
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Toss the sliced shallots with the flour, shaking off any excess. Fry in batches for 2 to 3 minutes, stirring occasionally, until lightly golden. Remove with a slotted spoon and drain on paper towels. Season lightly with salt. The shallots will continue to crisp as they cool.
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Char the Brussels Sprouts: Heat a large skillet over medium heat. Add the olive oil and butter. Arrange the Brussels sprouts cut-side down in a single layer and cook undisturbed for 4-5 minutes until deeply caramelized.
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Flip: Use tongs or a slotted spoon to flip the sprouts and continue cooking for another 4 to 5 minutes until they are tender and browned on several sides. Season with the kosher salt and black pepper.
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Finish: Remove the skillet from the heat. Stir in the lemon zest and fresh lemon juice, tossing until the sprouts are evenly coated. If desired, sprinkle with grated Parmesan cheese.
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Garnish and Serve: Transfer the Brussels sprouts to a serving platter and top generously with the crispy shallots. Serve immediately
From Shawnie's class “New American Steakhouse: Surf & Turf”
