Side: Brussels Sprouts with Caramelized shallots
- 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
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.