Although many people enjoy green beans on Thanksgiving, this year I'm suggesting you serve Brussels sprouts instead. This preparation, which tosses the sprouts with caramelized shallots, is my current fave. It's quick, easy, and very flavorful. Although the recipe doesn't say you can make it in advance, I did, and found it to be even more tasty the next day when it was reheated! Learn the uncomplicated method here.
6 tablespoons (3/4 stick) butter, divided Serves 8-10.
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water
6 tablespoons (3/4 stick) butter, divided