Sauteed Brussel Sprouts with Caramelized Shallots

By linda1949

Ingredients

• 3 tablespoons unsalted butter, divided
• 2 large shallots, thinly sliced (about 1 cup)
• Kosher salt and freshly ground black pepper
• 1 tablespoon balsamic vinegar
• Pinch sugar
• 3/4 pound Brussel Sprouts, trimmed
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 cup water

Preparation

Step 1

Melt 2 tablespoons of butter in a small skillet over medium heat. Add the shallots, season with salt and pepper. Saute, stirring frequently until soft and golden (about 10 minutes). Add the vinegar and sugar. Stir until brown and glazed (about 3 more minutes). Set aside.

Halve the Brussel Sprouts lengthwise, and then slice the halves very thinly (1/8 in slices.) You can prepare the recipe up to this point several hours ahead.

Heat the olive oil in a medium skillet over medium-high heat. Add the Brussel Sprouts, season with salt and pepper, and saute briskly, stirring frequently, until brown at the edges (about 5 minutes). Add the water and the remaining tablespoon of butter. Saute, stirring occasionally, until most of the water has evaporated and the sprouts are just tender but still bright green (about 3 mintes). Stir in the caramelized shallots, cook until heated through. Taste for salt and pepper, and serve warm.

NOTE - These are best made at the last minute, but you can prepare them ahead - simply reheat in a moderate oven in a covered baking dish.