Brussels Sprouts Tacos with Caramelized Shallot Salsa
User Reviews
5
6 reviews
Excellent
-
Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Brussels Sprouts Tacos with Caramelized Shallot Salsa
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
caramelized shallot salsa
- 2 tablespoons olive oil
- 1 tablespoon butter unsalted
- 4 shallot chopped
- 1/2 teaspoon salt
- 2 teaspoons brown sugar
- 1 pint grape tomato halved
- 1/4 teaspoon black pepper
- 1/4 cup cilantro torn, fresh
tacos
- 2 tablespoons olive oil
- 1 pound Brussels sprouts stems removed and sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 garlic minced, cloves
- 1/4 teaspoon red pepper flakes crushed
- 4 ounces manchego cheese freshly grated
- 10 flour tortilla your choice tortillas, warmed, 4-inch, or corn tortilla
Instructions
caramelized shallot salsa
- 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.
tacos
- 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!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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