I whipped these up one day for lunch, it was quick and easy and served with rice it makes a filling midday meal!
1/4 cup oil
1/4 cup water
Salt and Pepper
Heat oil over medium high and sautee the Brussel Sprouts for about 8 minutes. I added the shallots around 6 minutes. Once they are a nice golden brown around the edges add the water and cook until water has almost evaporated. Add Salt and Pepper to taste.