2 tablespoons olive oil
1 cup thinly sliced shallots
2 garlic cloves
1 teaspoon sugar
3/4 pound Brussels sprouts, trimmed and thinly sliced lengthwise
1/4 teaspoon salt
1/8 teaspoon pepper
Heat large skillet over medium high heat. Add oil to pan, swirl to coat. Add shallots; saute 3 minutes or until almost tender, stirring occasionally. Add garlic; saute 30 seconds, stirring constantly. Add sugar and Brussels sprouts; saute 5 minutes or until brown, stirring occasionally. Sprinkle with salt and pepper; toss. 4 servings.
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