Sauteed Brussels Sprouts
"Adapted from Food Network Magazine"
photo by Debbwl
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
2-4
ingredients
- 1 lb Brussels sprout, cleaned, cut in half stem to top, thinly sliced cross wise
- 4 shallots, halved and thinly sliced
- 4 tablespoons butter, divided
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1⁄2 cup water
- salt and pepper, to taste
directions
- In medium skillet over medium high heat, melt 2 tablespoons butter.
- Saute the onions until softened.
- Season with salt and pepper.
- Add the vinegar and sugar.
- Mix until sugar has dissolved.
- Remove to bowl and set aside.
- Add another 1 tablespoons butter to the pan.
- Saute the Brussels Sprouts for 5 minutes. season with salt and pepper.
- Add the water, 1 tablespoons butter and cook, uncovered, until done.
- Toss with the onions and heat through.
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Reviews
-
These brussels sprouts were fantastic! They were easy to prepare and so flavorful. I liked what I sampled in the pan before even adding them to the onion mix. This is going into my keeper file. Thanks so much! Made for Every Day is a Holiday tag. -
We liked these a lot but I just wasn't really fond of the sweet and sour flavor. I loved the method and would like to use it in the summer when I don't want to turn the oven on to roast veggies. I used finely chopped onion instead of shallots and would love to try it again with some garlic instead of sugar and vinegar. -
I think this might be my favorite brussels sprout recipe of all time! So delicious, I wanted more! Definitely going in the keeper file. Thanks for sharing! Made for Holiday tag game. -
A debate ensued as to who would get the few that were left, does that tell you how they went over? These were not only very flavorful but I really liked how quick they cooked being sliced up, also liked the color and texture brought about by slicing them. Thanks for the wonderful post. -
Very yummy! I used red onion in place of shallots. Enjoyed and will make again. Thanks!
Tweaks
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We liked these a lot but I just wasn't really fond of the sweet and sour flavor. I loved the method and would like to use it in the summer when I don't want to turn the oven on to roast veggies. I used finely chopped onion instead of shallots and would love to try it again with some garlic instead of sugar and vinegar.
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Very yummy! I used red onion in place of shallots. Enjoyed and will make again. Thanks!
RECIPE SUBMITTED BY
I cook therefore I am.
