Sautéed Brussels Sprouts and Shallots

Niether D nor I ever made brussel sprouts before. I had had them in a restaurant recently and like them so when this recipe came out we thought, great. Yeah...um...needs some work.

The problem was the cooking time. Unless we used a mandolin, no way these things would ever be soft. After looking at other recipes, D said that yes, they weren't supposed to be hard and we should lengthen the time.

The flavor was good, which is why we went about figuring out how to make them good.

Sautéed Brussels Sprouts and Shallots

Slicing Brussels sprouts lengthwise helps them cook more quickly. They'll retain just a hint of crunch but develop a lovely flavor from the browned bits created in the hot skillet.

Yield: 4 servings (serving size: about 3/4 cup)

2 tablespoons olive oil
1 cup thinly sliced shallots
2 garlic cloves, minced
1 teaspoon sugar
3/4 pound Brussels sprouts, trimmed and thinly sliced lengthwise
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1. Heat a large stainless steel skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 3 minutes or until almost tender, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Add sugar and Brussels sprouts; sauté 5 minutes or until brown, stirring occasionally. Sprinkle with salt and pepper; toss.CALORIES 135 ; FAT 7.3g (sat 1g,mono 5.4g,poly 0.8g); CHOLESTEROL 0.0mg; CALCIUM 53mg; CARBOHYDRATE 15.9g; SODIUM 174mg; PROTEIN 4g; FIBER 3.6g; IRON 1.7mg

Cooking Light, SEPTEMBER 2010