Trim outer leaves from Brussels sprouts and thinly slice.
Add butter and olive oil to a large sauté pan over medium heat. When butter has melted, add shallots and Brussels sprouts and cook until they begin to caramelize, about 10 minutes. Season to taste with salt and pepper.
1 pound Brussels Sprouts
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 shallot, minced
salt and freshly ground black pepper, to taste
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