Sauteed Bussels Sprouts and Shallots

Photo: John Autry; Styling: Cindy Barr Slicing Brussels sprouts lengthwise helps them cook more quickly. They'll retain just a hint of crunch but develop a lovely flavor from the browned bits created in the hot skillet.

Photo by Jackie M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1

    cup thinly sliced shallots

  • 2

    garlic cloves, minced

  • 1

    teaspoon sugar

  • 3/4

    pound Brussels sprouts, trimmed and thinly sliced lengthwise

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon freshly ground black pepper

Directions

1. Heat a large stainless steel skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 3 minutes or until almost tender, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Add sugar and Brussels sprouts; sauté 5 minutes or until brown, stirring occasionally. Sprinkle with salt and pepper; toss.

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