Sauteed Bussels Sprouts and Shallots
By jdwooten
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.
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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