shallots, thinly sliced
apple cider vinegar
1 1/2 pounds
brussels sprouts, trimmed
coarse kosher salt
freshly ground black pepper
- Halve Brussels sprouts lengthwise. Cut lengthwise into thin slices. Set aside.
- Melt 2 tbsp. butter in large skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Scrape onto a plate and reserve. Wipe out skillet carefully with a paper towel.
- Place skillet back over burner. Increase heat to medium-high. Add enough olive oil to lightly coat the bottom. Add sprouts; sprinkle with salt and pepper. Sauté until brown at the edges, about 6 minutes. Add 1/4 cup water and 1 tbsp. butter. Sauté until the water evaporates and sprouts are tender, adding more water if necessary. Add shallots. Season to taste with salt and pepper.
Adapted from Bon Appetit Magazine
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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