SHREDDED PAN-BROWNED BRUSSELS SPROUTS with CRISPY FRIED SHALLOTS

Name: SHREDDED PAN-BROWNED BRUSSELS SPROUTS with CRISPY FRIED SHALLOTS
Prep time: 30 min
Cook time: 15 min
Yield: 6-8
Ingredients: 2½ pounds brussels sprouts*, trimmed and thinly sliced (about 8 cups sliced); 3 large shallots, peeled, thinly sliced crosswise, separated into rings (about 2 cups of shallot rings); ½ cup canola oil for frying the shallots (don't worry - most of the oil won't make it into the final dish); 2 additional tablespoons canola oil for browning the brussels; 2 tablespoons fresh lemon juice; Salt; Pepper; *NOTE: When I suggest starting with 2½ pounds of brussels sprouts, I'm assuming you will trim off the ends of the brussels sprouts and remove some of the damaged, touch outer leaves. After trimming, you should end up with about 8 cups of thinly slic

SHREDDED PAN-BROWNED BRUSSELS SPROUTS with CRISPY FRIED SHALLOTS was pinched from <a href="http://www.panningtheglobe.com/2014/11/06/shredded-pan-browned-brussels-sprouts-crispy-fried-shallots/" target="_blank">www.panningtheglobe.com.</a>

"An delicious veggie side dish - browned shredded brussels sprouts topped with delectable fried shallots...."

INGREDIENTS

•

2½ pounds brussels sprouts*, trimmed and thinly sliced (about 8 cups sliced)

•

3 large shallots, peeled, thinly sliced crosswise, separated into rings (about 2 cups of shallot rings)

•

½ cup canola oil for frying the shallots (don't worry - most of the oil won't make it into the final dish)

•

2 additional tablespoons canola oil for browning the brussels

•

2 tablespoons fresh lemon juice

•

Salt

•

Pepper

•

*NOTE: When I suggest starting with 2½ pounds of brussels sprouts, I'm assuming you will trim off the ends of the brussels sprouts and remove some of the damaged, touch outer leaves. After trimming, you should end up with about 8 cups of thinly slic

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