Sautéed Brussels Sprouts
- 1 pound Brussels sprouts
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 shallot, minced
- Salt and pepper, to taste
- Trim outer leaves from Brussles sprouts and thinly slice.
- Add butter and olive oil to a large sauté pan over medium heat.
- When butter has melted, add shallots and Brussels sprouts and cook until they begin to caramelize, about 10 minutes.
- Season to taste with salt and pepper and serve.
- Serves 4.