Brussels Sprouts with balsamic vinegar, for a sweet caramelized glaze.
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 3-5 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.)
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.