Boistfort Valley Farm
Community Supported Recipe Box

Brussels Sprouts with Shallots

Can be prepared in 45 minutes or less.


  • 2 shallots, sliced thin
  • 1 tablespoon olive oil
  • 3/4 pound (about 14) Brussels sprouts, trimmed, cored, and shredded
  • 1/2 cup water
  • 2 teaspoons balsamic vinegar, or to taste


serves: 2
total: 45 min
dish: side
season: fall

In a skillet sauté the shallots in the oil over moderately high heat for 2 to 3 minutes, or until they are softened, and stir in the Brussels sprouts and the water. Cook the mixture, stirring occasionally, for 6 to 8 minutes, or until the sprouts are tender, and stir in the vinegar and salt and pepper to taste.

Gourmet, December 1992