Brussels Sprouts With Shallots and Zucchini

Recipe by dicentra
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Wash the brussel sprouts and remove any loose leaves. Trip the stem ends if needed and if leaving them whole, make a small cross-cut in the stem. If you have rather large sprouts, cut them in halves or quarters.
  • Slice the shallot very thin. Cut the zucchini into slices.
  • Heat the pan with the olive oil and shallots, and sauté over a medium-low heat until the shallots are wilted. Turn up the heat and toss in the sprouts.
  • Cook for a couple of minutes then add the zucchini.
  • Sauté until the sprouts are a very bright green and tender-crunchy, and the zucchini is just a bit limp. Maximum cooking time should be around 10 minutes - any more and you'll bring out that bitter cabbage-iness of the sprouts.
Advertisement