Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
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
Preparation
In a skillet sautƩ the shallots in the oil over moderately high heat for 1 to 2 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.
