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Trim Brussels sprouts. In an extra-large skillet, heat butter over medium-high heat. Add Brussels sprouts; toss to coat. Sprinkle with 1 teaspoon salt and dry mustard. Cook and stir for 3 to 5 minutes or until sprouts are light brown.
Carefully add wine to skillet, stirring to scrape up any crusty brown bits. Add broth. Reduce heat to medium-low. Cook, covered, for 8 to 10 minutes or just until sprouts are tender, stirring occasionally.
Meanwhile, in a large skillet, heat oil over medium heat. Add shallots, breaking apart into individual rings. Cook for 10 to 12 minutes or until deep brown and crisp, stirring frequently. Using tongs, transfer shallots to a paper towel-lined plate. Season to taste with additional salt.
Gently stir vinegar into sprout mixture. Increase heat to medium-high. Cook, uncovered, about 2 minutes or until most of the liquid is evaporated. Remove from heat. Season to taste with additional salt and pepper. Serve topped with shallots.