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.
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
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.
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.
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.
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!