Brussels Sprouts With Shallots And Zucchini

1. 1

   Wash the brussel sprouts and remove any loose leaves. Trip the stem ends if needed and if leaving them whole, make a small cross-cut in the stem. If you have rather large sprouts, cut them in halves or quarters.

2. 2

   Slice the shallot very thin. Cut the zucchini into slices.

3. 3

   Heat the pan with the olive oil and shallots, and saute over a medium-low heat until the shallots are wilted. Turn up the heat and toss in the sprouts.

4. 4

   Cook for a couple of minutes then add the zucchini.

5. 5

   Saute until the sprouts are a very bright green and tender-crunchy, and the zucchini is just a bit limp. Maximum cooking time should be around 10 minutes - any more and you'll bring out that bitter cabbage-iness of the sprouts.

* Per serving · 4 servings · Values may vary.

No additional tips available.