Brussels Sprouts with Shallots

1. 1

   Heat large covered saucepot salted water to boiling on high.

2. 2

   Fill large bowl with ice and water.

3. 3

   Add Brussels sprouts to pot; cook 5 minutes or until bright green and just tender.

4. 4

   (A knife should pierce through core with little resistance.)

5. 5

   Drain; transfer to ice water.

6. 6

   When cool, drain again.

7. 7

   (Brussels sprouts can be covered and refrigerated up to 2 days ahead.)

8. 8

   In same large pot, melt half of margarine on medium.

9. 9

   Add shallot and 1/8 teaspoon salt and cook 2 to 5 minutes or until tender, stirring frequently.

10. 10

    Add sugar and vinegar and stir well.

11. 11

    Cook until liquid evaporates.

12. 12

    Stir in broth, heat to boiling on high, and boil until mixture is almost dry.

13. 13

    Reduce heat to medium and stir in remaining margarine, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

14. 14

    Return drained Brussels sprouts to pot.

15. 15

    Cook until heated through, stirring frequently.

16. 16

    Transfer to serving dish and top with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.