Elegant and Affordable: Sautéed Brussels Sprouts and Shallots

I have been in love with making Brussels Sprouts ever since I participated in the Creative Kitchen Challenge last summer when we were still Beyond the Green Door.  They are not only tasty but I found them to be some of the most versatile vegetables around!

This recipe is a quick but elegant side dish, perfect for holiday entertaining — or all year round!  The teaspoon of sugar does a wonderful job of caramelizing the sprouts and shallots ever so slightly for the perfect hint of sweetness.

Sautéed Brussels Sprouts and Shallots — from Cooking Light Magazine

• 2 Tbs olive oil
• 1 cup thinly sliced shallots
• 2-3 garlic cloves, minced
• 1 tsp sugar
• 3/4 lb Brussels Sprouts, trimmed and thinly sliced lengthwise
• Kosher salt, to taste
• Cracked black pepper, to taste

Heat a large skilled over medium high heat.  Add oil to pan, swirling to coat.

Add shallots and sauté for 3 minutes or until almost tender, stirring occasionally.  Add garlic and sauté for 30 seconds.

Add Brussels Sprouts and sugar to the pan and sauté for 5 minutes or until brown and cooked through.  Stir occasionally.

Season with salt and pepper.  Toss and serve.