I’ve had several requests for my Brussels sprouts recipe.
I happen to love Brussels sprouts. And I’ll eat them in almost any preparation.
But this is my all time favorite recipe for them.
My kids don’t like it, but they’ve at least tried it.
So, I usually cut the recipe in half so I don’t have to eat Brussels sprouts every day for a week.
Sauteed Brussels Sprouts & Shallots
2 T olive oil
1 cup thinly sliced shallots
2 garlic cloves, minced
1 t sugar
3/4 lb Brussels sprouts, trimmed and thinly sliced lengthwise
1/4 t salt
1/8 t pepper
1. Heat stainless steel skillet over med-high heat. Add oil to pan. Swirl to coat. Add shallots and saute for three minutes or until almost tender. Add garlic; saute 30 seconds, stirring constantly. Add sugar and Brussels sprouts. Saute 5 minutes or until brown. Sprinkle with salt and pepper. Toss. Yield: 4 servings
For my birthday, I amped it up just a bit. In place of part of the olive oil, I cooked some bacon and used some of the bacon fat. Then I chopped up the bacon bits and tossed them in on top when I added the salt and pepper.
Super simple, too!
Recipe Source: Cooking Light (although I have zero idea which issue) — This recipe has been in my recipe box for over a year.