Sautéed Brussels Sprouts and Shallots

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

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Nutritional Information

Amount per serving
  • Calories: 135
  • Fat: 7.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 4g
  • Carbohydrate: 15.9g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 174mg
  • Calcium: 53mg

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. 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.
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