Servings:
Makes 8 to 10 servings
Ingredients
- 6 tablespoon (3/4 stick) butter, divided
- 1/2 pound shallots, thinly sliced
- 2 tablespoon apple cider vinegar
- 4 teaspoon sugar
- 1 1/2 pound brussels sprouts, trimmed
- 3 tablespoon extra-virgin olive oil
- 1 cup water
Preparation
Baking Directions:
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.
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.
