Title: Brussel Sprouts with Balsamic Vinegar
Categories: Vegetable
Yield: 8 Servings
| 1 1/2 | lb | Fresh brussel sprouts |
| 2 | | Cloves garlic, peeled and sl |
| 1/4 | c | Balsamic vinegar |
| | | Salt and freshly ground blac |
| 2 | tb | Olive oil |
| 1 | | Medium yellow onion, peeled |
| 2 | tb | Butter |
Trim off the stems and remove any limp leaves from the Brussel 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 a few minutes until the onion just
becomes tender. Add the blanched drained Brussel Sprouts. Saute a few
minutes until the Brussel Sprouts are cooked to your liking. Add the
vinegar and toss so that all the sprouts are coated with the vinegar. Add
the butter and salt and pepper to taste and toss together again.