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Sauteed Bussels Sprouts and Shallots

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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.

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Rate this recipe 4.5/5 (13 Votes)

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

Details

Servings 4

Preparation

Step 1

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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