Brussels Sprouts With Balsamic Vinegar

1. 1

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

2. 2

   Blanch the sprouts in boiling water to cover for 5 minutes.

3. 3

   Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender.

4. 4

   Add the blanched drained Brussels sprouts.

5. 5

   Saute a few minutes until the Brussels sprouts are cooked to your liking.

6. 6

   Add the vinegar and toss so that all the sprouts are coated with vinegar.

7. 7

   Add the butter and salt and pepper to taste and toss together again. Serves 6 to 8.

* Per serving · 4 servings · Values may vary.

No additional tips available.