Ingredients

Instructions

  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.