It’s Day Two of the Great Brussels Sprouts Marathon!

Tonight, I shredded them, fried them, and then mixed them with caramelized shallots.   I could have made a meal of these, alone!

Shredded Brussels Sprouts and Shallots

  • 2 tbsp butter
  • 4 shallots, thinly sliced
  • 2 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 1 lb brussels sprouts
  • olive oil
  • 1/2 cup water
  • salt and pepper

Add butter to skillet and saute shallots until soft and lightly browned.  Add vinegar, sugar, salt, and pepper. Stir until browned and glazed.  Set aside.

Halve brussels sprouts lengthwise. Cut lengthwise into thin slices. Heat oil in large skillet over medium-high heat.

Add sprouts and sprinkle with salt and pepper.  Saute until lightly browned. Add 1/2 cup water and continue cooking until most of water evaporates.

Add reserved shallots, mix well, and enjoy!

They were so easy and just really rocked.  It’s going to be hard to top this one!

The rest of the dinner was pretty good, too – if I do say so, m’self!


I oven-roasted a sweet potato with a huge apple, walnuts, and maple syrup.  (The maple syrup was for you, Ruth!  I almost did brown sugar and you popped right into my mind and said “Maple syrup will be better”.   You were right!)

I just cubed the sweet potato and the apple, mixed them with a bit of olive oil and maple syrup, sprinkled in the walnuts, salt, and pepper, and then baked, covered, in a 400° oven for about 35 minutes.

The chicken breast was even easier – browned in olive oil and then into the oven to finish (along with the sweets).  The sauce was lingonberry jam mixed with hot German mustard.

Now…  can I actually do a third day of  Brussels Sprouts?!?

We’ll see tomorrow…