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.

How to Make It

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.

Ratings & Reviews

carolfitz's Review

Crazyfoundalive
November 23, 2012
Two stars because a recipe with a 5min allowance to cook thin-sliced brussels sprouts is way off -- especially when followed by the insruction "or until brown." Choose this because we could prep the sprouts and shallots in the morning and throw together in the evening. Subbed brown sugar for white. Served with CL's rosemary-dijon custed rib roast.

tlkimball's Review

zinnzeia
August 16, 2012
N/A

zinnzeia's Review

1Woodlandcook
July 16, 2012
This is not a review - but considering people gave low stars when obviously they did not see the directions for "slicing thinly" - I figured it only fair.

Newt1989's Review

carolfitz
November 21, 2010
Agree more cooking time is needed. I sliced thinly to speed it up. I plan on using brown sugar next time but all in all a quick way to get sprouts on the table without boiling or roasting.

guinness4029's Review

guinness4029
September 16, 2010
This recipe needs some tweaking. The cooking time was way off. DH made them and neither of us had ever made them before. They were way too hard. After looking at some other recipes he should have cooked them longer or roasted them. We did like the flavor, so we will tweak it.

Crazyfoundalive's Review

Newt1989
September 13, 2010
It was ok, but the sprouts were still too raw and bitter for my taste. The cooking time is unrealistic for that amount of brussel sprouts, unless your pan is the size of Texas. In my opinion, the brussel sprouts should be finely cut, your pan should be HOT, and do the sauteing in batches!

1Woodlandcook's Review

tlkimball
August 29, 2010
N/A