Serves 8-10
This recipe might even convert the Brussels sprouts haters of the world...(ahem, Roger.....)

• 6 tablespoons (3/4 stick) butter, divided
• 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
• optional: 6 slices of crispy cooked bacon

Preparation
Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper. Crumble chunks of bacon and mix in, optional.