Sherry-Shallot Warm Brussels Sprouts Slaw - from Rachael Ray

"Rachael Ray has several Sprout recipes, we tried this one last night and really liked the flavor. I used a wok to toss this all together and cook until veggies are tender. Be careful not to over cook so that the sprouts are still bright green and the shallots are just opaque. I thought that the thinly sliced Italian Ham Rachael Ray added to her Sprouts in another recipe would have tasted good in this - or crumbled cooked bacon."
 
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Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • In wok, over medium-high heat,add two tablespoons of Extra Virgin Olive Oil.
  • Add shallots and sprouts and cook until the veggies are tender.
  • Season with salt and pepper and deglaze the pan with the sherry and sugar, cooking until most of the sherry has evaporated.
  • Remove the pan from the heat and stir in the zest of the lemon. Serve Warm.

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RECIPE SUBMITTED BY

<p>I Love to cook - and I am trying to find great recipes to help me stick to my diet - but also great recipes that let me do the cooking I enjoy. <br />I live in a cabin in Alaska with my husband, and our&nbsp; brown lab. <br />Husband enjoys skiing, fishing, and hunting, and I enjoy going along. <br />Mostly I enjoy trying out a great new recipe and adding it to our Favorites.</p>
 
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