Ingredients
6 Tablespoons butter, divided
1/2 pound shallots, thinly sliced
Course kosher salt
2 Tablespoons apple cider vinegar
4 teaspoons sugar
1-1/2 pounds brussels sprouts, trimmed
3 Tablespoons exta-virgin olive oil
1 cup water
Preparation
Melt 3 Tablespoons butter in medium skillet over medium heat. Add shallots;sprinkle with coarse kosher salt and pepper. Saute until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Halve brussel sprouts lengthwise. Cut lengthwise into thin (1/8")slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Saute until brown at edges, 6 minutes. Add 1 cup water and 3 Tablespoons butter. Saute until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.
