Instructions: Bring a large pot of salted water to a boil. Meanwhile, trim the bottoms of the Brussels sprouts and remove any shriveled or discolored leaves. Cut the sprouts in half lengthwise, or into quarters if large.

Add the sprouts to the boiling water and cook just until tender and bright green, 3 to 5 minutes; drain immediately. (The sprouts can be prepared ahead to this
point, cooled, covered and refrigerated.) In a large deep skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, until translucent, 3 to 5 minutes. Add the Brussels sprouts, salt and pepper and cook, stirring, until heated through and just beginning to brown slightly, about 3 minutes. Serve hot.

Makes 8 servings.

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