Shallot Brussels Sprouts

Brussels Sprouts??? Wasn't a huge fan. Bitter, clunky, and heavy I tended to leave them alone. My dearest friend Rose convinced me otherwise when she sent me this recipe. I have yet to try the sole, but the brussels sprouts are absolutely delicious. Slicing them lengthwise and simmering them in stock removes the majority of the bitterness and allows the beauty of the brussels sprouts to shine through. As a previous anti-brussles sprouts individual, I am a newly converted fan. If you give this recipe a shot you too will appreciate brussels sprouts on an entirely different level.

Shallot Brussels Sprouts

1 Tablespoon Olive Oil
3/4 cup thinly sliced shallots
6-8 ounces brussels sprouts, trimmed and thinly sliced lengthwise
1 cup vegetable broth (1 1/4 cup if you use 8 ounces brussels sprouts)
1 tablespoon unsalted butter

Heat olive oil over medium heat.  Add shallots and saute until almost translucent, about 2 minutes.  Add brussels sprouts, saute for a few minutes and then add broth.  Increase heat to medium-high and cook, stirring occasionally, until brussels sprouts are tender and liquid is almost completely absorbed, about 8-10 minutes.  Remove from heat.  Stir in butter.  Season to taste with salt and pepper. Serve.