Wednesday, June 18, 2014

Crispy Brussels Sprouts Tacos w/ Caramelized Shallot Salsa

After making brussels sprouts for the first time, I couldn't get them out of my mind.  I saw this recipe on How Sweet Easts and thought it looked really interesting.  These were definitely how she described them, they seemed like more of a snack than a hearty dinner, but nonetheless they were still delicious!  The sharp cheddar and tart tomatoes went perfectly with the brussels.  These tacos were a really fun mix up!

Crispy Brussels Sprouts Tacos w/ Caramelized Shallot Salsa
via How Sweet Eats

2 tablespoons olive oil
1 tablespoon unsalted butter
4 shallots, chopped
1/2 teaspoon salt
2 teaspoons brown sugar
1 pint grape tomatoes, halved
1/4 teaspoon black pepper
1/4 cup torn fresh cilantro
2 tablespoons olive oil
1 pound brussels sprouts, stems removed and sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
4 ounces manchego cheese, freshly grated (I used sharp cheddar)
10 4-inch flour or corn (your choice) tortillas, warmed
Preheat the oven to 375 degrees F.  Heat a skillet over low heat and add 1 tablespoon of olive oil and butter.  Add the shallots with 1/4 teaspoon salt and stir to coat. Cook the shallots, stirring every few minutes, until the slightly golden and caramely, about 15 minutes. Stir in the brown sugar and cook for another 10 minutes. If at any time, the shallots seem to be burning or crisping up, reduce the heat.  While the shallots are caramelizing, toss the tomatoes with the remaining tablespoon of olive oil, 1/4 teaspoon of salt and pepper. Stick them in the oven and roast for 15 to 20 minutes, until they just begin to burst.  Combine the tomatoes, shallots and cilantro in a bowl. Mix and mash it together with a fork. Taste and season additionally with salt and pepper if needed.

While the shallots and tomatoes are cooking, heat a large skillet over medium-high heat and add the olive oil. Add the brussels with the salt and pepper, tossing to coat. Cook until slightly soft and the sprouts begin to crisp, about 10 minutes, stirring occasionally and flipping the sprouts. Stir in the smoked paprika, garlic and red pepper flakes and cook for 30 seconds. Turn off the heat.

To serve the tacos, warm the tortillas and fill them with the brussels sprouts. Add some grated manchego on top and a few spoonfuls of the salsa. Serve!

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