Serves 4

Ingredients
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
1 Jar Bellisari's Balsamic Shallot & Black Garlic Spread
3 tablespoons extra-virgin olive oil
1 cup water

Directions
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, 3 tablespoons butter and Bellisari's Balsamic Shallot & Black Garlic Spread. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.