Side: Brussels Sprouts with Caramelized shallots

Side:  Brussels Sprouts with Caramelized shallots
Side:  Brussels Sprouts with Caramelized shallots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    T butter, divided

  • 3/4

    pound shallots , thinly sliced

  • Coarse kosher salt

  • Ground black pepper

  • 2

    T apple cider vinegar

  • 4

    t sugar

  • 1 1/2

    pounds Brussels sprouts, trimmed

  • Olive oil

  • 1/4-1/2

    c water

Directions

Halve Brussel sprouts, lengthwise, then cut into thin slices. Melt 2 T butter in large skillet over med heat. Add shallots, sprinkle with salt and pepper. Sauté till golden about 10 minutes. Add vinegar and sugar. Stir till brown and glazed, about 3 minutes. Scrape onto a plate and reserve. Wipe skillet out with paper towel. Place skillet back on burner, increase heat to med-high. Add enough olive oil to lightly coat bottom of pan. Add sprouts, sprinkle with salt and pepper, sauté till brown at edges, about 6 minutes. Add 1/4 c water and 1 T butter. Sauté till water evaporates and sprouts are tender, adding more water if needed. Add shallots. Season with salt and pepper.

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