It’s probably a little weird that I’ve been excited about brussels sprouts recently, but I’ve figured out a way to prepare them that’s delicious and easy. It’s a riff on a dish they serve at Pasta & Co., a gourmet deli-like place in Seattle, but I’ve left out the toasted breadcrumbs and chopped the sprouts more finely. This is an easy, tasty recipe for a vegetable many of us regard with some disdain. It’s worth revisiting, I promise! Expect some more plantain recipes soon too (I bought even more… I seem to lose the word prudence from my vocabulary when confronted with the fruit and vegetables aisle). xo, m
Sliced Brussels Sprouts with Shallots & Apple Cider Vinegar
~ 4 cups brussels sprouts
2 Tbl. butter
1 tsp. sugar
1 large shallot, thinly sliced
1 Tbl. apple cider vinegar
1/2 – 3/4 C water
1 Tbl. olive oil
Melt butter in large skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Remove from the pan.
Halve brussels sprouts lengthwise. Cut lengthwise into thin slices. Heat oil in the same skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add water. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. (Taste brussels sprouts after 8 mins. If they’re close to being done and all the water has evaporated, add more water.) Add shallots. Voila!