Shaved Brussels Sprouts with Caramelized Shallots and Currants

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8

With a little advance preparation, this dish comes together quickly at the last minute—a boon for those throwing a dinner party or preparing a Thanksgiving dinner. You can shred the brussels sprouts and make the caramelized shallot and currant mixture up to 2 days in advance. Keep them covered in the refrigerator until you’re ready to finish the dish. If you’d like to garnish the dish with whole leaves, as shown here, set aside around 10 brussels sprouts and use your fingers to separate them into their individual leaves. Blanch the leaves in a large pot of salted water until bright green, 1 to 2 minutes, drain them, transfer them to a bowl of ice water to stop them from cooking, and drain once again. Sprinkle the blanched leaves on top of the dish just before serving.


  • 2 lb. (1 kg) brussels sprouts, trimmed
  • 3 Tbs. dried currants
  • 1/4 cup (2 fl. oz./60 ml) balsamic vinegar
  • 3 Tbs. olive oil
  • 1/2 lb. (250 g) shallots, thinly sliced into rings
  • Salt and freshly ground pepper, to taste


Using a mandoline or a food processor fitted with the shredding blade, shred the brussels sprouts. Transfer to a bowl and set aside.

Place the currants in a small bowl. In a microwave or in a saucepan over medium-low heat, warm the balsamic vinegar until very warm but not hot. Pour the vinegar over the currants and set aside to steep while cooking the shallots.

In a large sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the shallots and cook, stirring occasionally, until softened and browned, about 15 minutes. Add the currants and any vinegar remaining in the bowl and cook, stirring, until the liquid has evaporated, about 2 minutes. Transfer the mixture to a bowl. The dish can be prepared to this point up to 2 days in advance, the shredded brussels sprouts and shallot-currant mixture stored separately in the refrigerator.

Return the pan to medium-high heat and warm the remaining 1 Tbs. olive oil. Add the brussels sprouts and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add shallot-currant mixture back to pan and stir until evenly distributed and heated through. Transfer to a serving dish, garnish with the brussels spout leaves and serve immediately. Serves 6 to 8.

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