Brussels Sprouts with Caramelized Shallots

SERVES 8 TO 10

Ingredients

• 6 tablespoons butter, divided
• ½ pound shallots, thinly sliced
• Kosher salt
• Black pepper
• 4 teaspoons sugar
• 2 tablespoons apple cider vinegar
• 1 ½ pounds Brussels sprouts, trimmed
• 3 tablespoons extra-virgin olive oil
• 1 cup water

Directions

1. Melt 3 tablespoons butter in a medium skillet set over medium heat. Add shallots, and season with salt and black pepper. Sauté shallots for about 10 minutes, until golden and soft. Add sugar and vinegar; stir and cook for 3 minutes more, until browned and glazed. Set shallots aside.
2. Halve Brussels sprouts lengthwise, and then cut halves lengthwise into thin slices. Heat oil in a large skillet that is set over medium-high heat. Add Brussels sprouts; season with salt and black pepper. Sauté Brussels sprouts for about 6 minutes, until browned at edges. Add remaining 3 tablespoons butter and 1 cup water; sauté for about 3 minutes, until most of the water evaporates and sprouts are still bright green but tender. Add shallots; season with salt and black pepper.