Brussels Sprouts with Caramelized Shallots

Serves 8 - 10 | 


6 tablespoons butter, divided
1/2 pound shallots, thinly sliced
Kosher salt
Black pepper
4 teaspoons sugar
2 tablespoons apple cider vinegar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water


  1. Melt 3 tablespoons butter in a medium skillet set over medium heat. Add shallots, and season with salt and black pepper. Sauté shallots for about 10 minutes, until golden and soft. Add sugar and vinegar; stir and cook for 3 minutes more, until browned and glazed. Set shallots aside.
  2. Halve brussels sprouts lengthwise. Heat oil in a large skillet that is set over medium-high heat. Add brussels sprouts; season with salt and black pepper. Sauté brussels sprouts for about 6 minutes, until browned at edges. Add remaining 3 tablespoons butter and 1 cup water; sauté for about 3 minutes, until most of the water evaporates and sprouts are still bright green but tender. Add shallots; season with salt and Perfect Prime Rib Roast black pepper.