2 Tablespoons butter 1/4 lb. shallots, sliced 1 Tablespoon apple cider vinegar 2 teaspoons sugar 3/4 lb brussels sprouts 1-1/2 Tablespoons olive oil 1/2 cup water Kosher salt and fresh ground pepper
Heat a medium skillet over medium heat. When hot, add 1 Tablespoon butter and melt. Add shallots and sprinkle with salt. Saute until tender. Add vinegar and sugar. Cook for a few minutes more until glazed; then remove from skillet. Cut brussels sprouts in half. Add oil to skillet over medium-high heat. When hot, add brussels sprouts and sprinkle with salt and pepper. Saute for about 5-6 minutes. Add water and remaining butter and cook until most of the water evaporates and sprounts are tender. Add shallots and season to taste with salt and pepper. Serve immediately.