Burning question

It is commonly believed (at least among my relatives) that anything can be tasty as long as it has enough butter. But can this apply even to something really gross like brussel sprouts? That is the question B and I took on last week.

Okay, so you take half a pound of shallots and a pound and a half of brussel sprouts.

Then you realize that the reason brussel sprouts are so nasty is because they're just little, itty-bitty heads of cabbage. Gross.

Anyway, you chop both. You melt 3 tbsp of butter in a pan, and then saute the shallots for 10 minutes with some coarse kosher salt and pepper. Then you add 2 tbsp of apple-cider vinegar and 4 tsp of sugar and cook for another three minutes until everything is all nice and caramelized. Then you remove everything from the pan and set it aside.

Add 3 tbsp of olive oil to the pan and then saute the brussel sprouts with salt and pepper for about 6 minutes.

Add a cup of water and another 3 tbsp of butter. Continue to cook until most of the water has evaporated. Stir in the shallots and add a little more salt and pepper.

Did it work?

Yes. It's true. Anything is good as long as it has enough butter.

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