Brussels Sprouts With Shallots And Zucchini

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From just hungry

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Steps

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Wash the brussel sprouts and remove any loose leaves.

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Trip the stem ends if needed and if leaving them whole , make a small cross-cut in the stem.

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If you have rather large sprouts , cut them in halves or quarters.

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Slice the shallot very thin.

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Cut the zucchini into slices.

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Heat the pan with the olive oil and shallots , and saut over a medium-low heat until the shallots are wilted.

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Turn up the heat and toss in the sprouts.

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Cook for a couple of minutes then add the zucchini.

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Saut until the sprouts are a very bright green and tender-crunchy , and the zucchini is just a bit limp', maximum cooking time should be around 10 minutes - any more and you'll bring out that bitter cabbage-iness of the sprouts"]".

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Ingredients

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brussels sprout, shallots, zucchini, olive oil, salt and pepper