Brussel Spouts With Balsamic Vinegar

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Brussel Spouts With Balsamic Vinegar

 

1 1/2 lbs. fresh brussels sprouts

2 cloves garlic, peeled & sliced

1/4 cup balsamic vinegar

salt and pepper to taste

2 tbsps. olive oil (I use extra virgin)

1 medium yellow onion, peeled, sliced

2 tbsps. butter

 

Trim off the stems and remove any limp leaves from the sprouts. Blanch the

sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold

water to stop the cooking.

Heat a large frying pan and add the olive oil, garlic and onion. Saute until the

onion just becomes tender. Add the blanched, drained brussels sprouts. Saute a

few minutes until they are cooked to your liking. Add the vinegar and toss. Add

butter, salt and pepper and toss again.

Makes 6 to 8 servings.