Sautéed Brussels Sprouts and Shallots

Sautéed Brussels Sprouts and Shallots Recipe
Photo: John Autry; Styling: Cindy Barr
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)

Recipe from

Cooking Light

Nutritional Information

Calories 135
Fat 7.3 g
Satfat 1 g
Monofat 5.4 g
Polyfat 0.8 g
Protein 4 g
Carbohydrate 15.9 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 174 mg
Calcium 53 mg

Ingredients

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

Preparation

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.

David Bonom,

Cooking Light

September 2010
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