Tonight, I’ve decided to make these as a side dish for my turkey meatloaf.
To begin, snap each sprout off the stalk one by one.
Cut in half lengthwise (I keep all the leaves as well), drop into salted boiling water for about 5 minutes, then drain.
Peel and cut shallots into rings, then saute in olive oil for about 5 minutes or until beginning to turn golden.
Brussels sprouts are added to the skillet and sauteed for about 3 – 4 minutes, salt and pepper are added prior to serving.