Sweet and Sour Brussels Sprouts

 

Makes 8 servings

 

 

 

 

Step 1: In a large skillet, heat 1 tablespoon of vegetable oil and arrange half of the Brussels sprouts, cut side down. Cook on medium-high, without stirring, until deeply browned, about 4 minutes. 

 

Step 2: Stir sprouts, reduce heat to low, and cook, covered, until just tender, 2 to 3 minutes; transfer to a plate. 

 

Step 3: Add remaining 1 tablespoon of oil and repeat with remaining sprouts. Before stirring, add shallot, red chile pepper, and 1/2 teaspoon salt then cook 2 minutes. Stir mixture and cook, covered, until sprouts are just tender, 2 to 3 minutes more. 

 

Step 4:  Whisk together honey and vinegar. Remove cover and return first batch of sprouts to skillet, then add honey mixture and toss to coat.