Clean sprouts by slicing off the stem and removing outer leaves. Slice in half vertically (through the stem). Warm butter and olive oil in a large skillet over medium heat. When hot, add Brussels sprouts flat side down. Saute for approximately 5 minutes, until flat side of sprouts begin to brown. Toss in pan to cook evenly and coat with olive oil and butter. Raise heat to high and sprinkle sprouts with sugar, salt and pepper. Cook on high for 2-3 minutes, stirring frequently to avoid burning. Add stock and cook for another 1-2 minutes. Then cover skillet and reduce heat to medium. Cook covered for another 2-3 minutes. Remove cover and let the sauce cook down for a minute or two until it forms a slightly thick sauce. Remove from heat and serve immediately.
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Thanks to manifest from St. Louis, MO for submitting this recipe.