Return to Content

Brussels Sprouts with Sauteed Shallots

Yankee Plus Dec 2015


by in Feb 2000
Brussels Sprouts with Sauteed Shallots
1 vote, 4.00 avg. rating (79% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 pound brussels sprouts, peeled
  • 2 tablespoons unsalted butter
  • 3 tablespoons diced shallots
  • Salt and fresh ground white pepper


Bring a large pot of water to a boil, salt it generously, then add the sprouts. Cook them until just soft (not mushy), 5 to 10 minutes, depending on age and size. Drain sprouts and halve. Melt butter in a thick-bottomed pan over medium-low heat. Add shallots and cook until softened but not brown, about 5 minutes. Mix sprouts well with the shallots and the butter. Season to taste with salt and fresh ground white pepper.
Updated Friday, February 26th, 2010

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111