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Sautéed Brussels Sprouts and Shallots

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings (serving size: about 3/4 cup)
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.

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

Nutrition 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

How to Make It

  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.