Brussels Sprouts with balsamic vinegar, for a sweet caramelized glaze.
1 1/2poundsBrussels Sprouts
salt and pepper
Gently cut off the very end of each Brussels Sprout, leaving most of it intact (this will keep the sprouts from falling apart while they are being cooked.)
Next cut each one in half length-wise.
Add 1-2 tablespoons of olive oil in a large skillet on medium-high heat. Place the cut Brussels Sprouts flat side down for about 4-5 minutes and let them brown. (Be sure to not overcrowd. If all the Brussels Sprouts don’t fit in the pan, sauté a second batch.)
Sprinkle with salt and pepper, then rotate the Brussels Sprouts onto their other side in the pan and sprinkle again with salt and pepper. Sauté for 2-3 more minutes.
Drizzle with balsamic vinegar and cook about 1-2 more minutes in the pan.
Slide the Brussels Sprouts onto a serving dish and dig in!
The Brussels Sprouts should be a little crunchy. If they cook too long, they will be bitter.
You could sprinkle some crumbled bacon over them, or grated parmesan cheese.