1. Melt 3 tablespoons butter in medium skillet over medium heat. 2. Add shallots; sprinkle with coarse kosher salt and pepper. 3. Sauté until soft and golden, about 10 minutes. 4. Add vinegar and sugar. 5. Stir until brown and glazed, about 3 minutes. 6. Halve brussels sprouts lengthwise. 7. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. 8. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. 9. Add 1 cup water and 2 tablespoons oil. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. 10. Add shallots; season with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
