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.
Cooking Light SEPTEMBER 2010
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.
Go to full version of