Recipe information
Yield
Servings
Ingredients
6
tablespoons (3/4 stick) butter, divided
1
/2 pound shallots, thinly sliced
Coarse kosher salt
2
tablespoons apple cider vinegar
4
teaspoons sugar
1
1/2 pounds brussels sprouts, trimmed
3
tablespoons extra-virgin olive oil
1
cup water
Need to make a substitution?
Preparation
Step 1
Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Step 2
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.