This is one of my most popular recipes, whenever I make it I get at least one or two requests for me to e-mail a copy! It’s an easy recipe to double for large dinner parties, like Thanksgiving or Christmas. You can also prepare all the ingredients ahead of time, leaving the chopped/sliced ingredients in the fridge until needed. I first found this back in 2007 in Bon Appetit and tried it for the first time that Thanksgiving, I quickly noted that I would have to double the amount for Christmas as it was all gone within minutes! This recipe is perfect for the Brussels haters out there, the flavor of the cider vinegar masks any flavor that they might not normally like.
- 6 tablespoons (3/4 stick) butter, divided
- 1/2 pound shallots, thinly sliced
- Coarse kosher salt
- 2 tablespoons apple cider vinegar
- 4 teaspoons sugar
- 1 1/2 pounds brussels sprouts, trimmed
- 3 tablespoons extra-virgin olive oil
- 1 cup water
Melt 3 tablespoons butter in medium 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.
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.