Title: Brussels Sprouts with Balsamic Vinegar
Categories: Vegetable
Yield: 6 Servings

1 1/2	lb	Brussels Sprouts; fresh
2	tb	Olive Oil
2	cl	Garlic; peeled and sliced
1	md	Yellow onion; peeled and
		Thinly sliced
1/4	c	Balsamic vinegar
2	tb	Butter
		Salt and freshly ground
		Black pepper to taste

Trim off the stems and remove any limp leaves from the Brussels 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 olive oil, garlic and onion. Saute a few minutes until the onion becomes just tender. Add the blanched Brussels Sprouts. Saute a few minutes until they are cooked to your liking. Add the vinegar and toss so all the sprouts are coated with the vinegar. Add the butter, salt and pepper to taste and toss together again.

SOURCE: The News Tribune, March 1992 by Jeff Smith Typos: Kathryn L. Cone

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