Shallot and Brussels sprout compote

Servings: 6


  • 6 large shallots, unpeeled
  • 8 garlic cloves, unpeeled
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 8 ounces (225 grams) Brussels sprouts, cut in half
  • Salt and freshly ground pepper
  • 1 tablespoon chopped fresh parsley


Add shallots and garlic to a pot of cold water and bring to a boil. Boil for 2 minutes, then drain and remove skins. Cut shallots in half lengthwise if large.

Heat butter and oil in a heavy sauté pan (one that has a lid) over medium heat. Add garlic and shallots and sauté for 1 minute. Add Brussels sprouts and toss everything together. Cover, reduce heat to medium-low and cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.

Season with salt and pepper and sprinkle with parsley.