This edition of Oscar Noms is in honor of the least-known nominee this year, Whiplash. Seriously, who has ever heard of Whiplash? I am actually into movies, and I'd never heard of it. Even more, after searching for info about this film online, I learned that this is a movie about musicians, something I am almost always interested in, and yet, nope, never heard of it. Seriously, did Sony's marketing department drop the ball on this one, or what?
At any rate, Whiplash is, apparently, the story of a student jazz drummer, learning from a real a-hole of a teacher at a music conservatory. And it got an Oscar nomination, after all, so I guess it's probably pretty good?
You know what's really, really good, that maybe you've never heard of either? Brussels Sprout Hash! Now, I've posted a few times about hash in the past (not that kind of hash), and I also posted my very favorite brussels sprout recipe way back ago, but this very simple recipe just might eclipse them all. It is the kind of magical recipe that sounds simple, maybe not that exciting, but is oh so much more than the sum of its parts. If you think you don't like the sprouts, please trust me on this one. The sweetness of the caramelized shallots with the earthiness of the crisped, browned Brussels... it is SO GOOD. I cooked this as a side dish along with tofu* and some rice, but I just stood in the kitchen, eating these by the spoonful. So please, please try this recipe. You'll thank me for it later.
Brussels Sprout Hash with Caramelized Shallots
adapted from this recipe
makes 4-6 servings
3 Tbsp. vegan butter, such as Earth Balance, divided
2 large shallots, thinly sliced
Salt & pepper
1 Tbsp. apple cider vinegar
2 tsp. sugar
10-12 oz Brussels sprouts, trimmed
1 Tbsp. extra-virgin olive oil
1/2 cup water
Melt 2 Tbsp. butter in medium skillet over medium heat. Add shallots; sprinkle with salt and pepper. Sauté until soft and golden, about 6 minutes. Add vinegar and sugar. Stir until brown and glazed, 2-3 minutes.
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, about 6 minutes. Add 1/2 cup water and remaining 1 Tbsp. butter. Sauté until most of water evaporates and sprouts are tender but still bright green, about 3 minutes. Add shallots; adjust salt and pepper if desired.
*I actually cooked some pressed tofu slices in the same pan I used to caramelize the shallots. The tofu picked up some of the flavors and got a nice, crisp, golden brown crust on it. I thought the tofu was going to be the main dish, but these Brussels really stole the show.