• Servings: 8-10
• 6 tablespoons (3/4 stick) butter, divided
• 1/2 pound shallots, thinly sliced
• Coarse kosher salt
• 2 tablespoons apple cider vinegar
• 4 teaspoons sugar
• 1 1/2 pounds brussels sprouts, trimmed
• 3 tablespoons extra-virgin olive oil
• 1 cup water

1. Melt 3 tablespoons butter in medium skillet over medium heat.
2. Add shallots; sprinkle with coarse kosher salt and pepper.
3. Sauté until soft and golden, about 10 minutes.
4. Add vinegar and sugar.
5. Stir until brown and glazed, about 3 minutes.
6. Halve brussels sprouts lengthwise.
7. Cut lengthwise into thin (1/8-inch) slices.
8. Heat oil in large skillet over medium-high heat.
9. Add sprouts; sprinkle with salt and pepper.
10. Sauté until brown at edges, 6 minutes.
11. Add 1 cup water and 3 tablespoons butter.
12. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
13. Add shallots; season with salt and pepper.

Many people are skeptical about trying Brussels spouts. This recipe will be sure to please even the toughest crowds!