Sweet and Sour Brussels Sprouts

Makes 8 servings
Ingredients
- 2 tablespoons vegetable oil, divided
- 2 pounds Brussels sprouts, trimmed and halved
- 1 large shallot
- 1 small red chile pepper, thinly sliced
- Kosher salt
- 3 tablespoons honey
- 2 tablespoons sherry vinegar
Instructions
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.
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