Ingredients
1-1/2 pounds Brussels sprouts
2 cloves garlic
1/4 cup balsamic vinegar
salt and pepper
2 tablespoons olive oil
1 medium onion, sliced
2 tablespoons butter
Preparation
Trim stems and limp leaves from the sprouts. Blanch sprouts in boiling water to cover about 5 minutes. Drain and rinse in cold water. Heat a large skillet and add olive oil, garlic and onion. Saute a few minutes until sprouts become tender or cooked to your liking. Add vinegar and toss until all sprouts are coated. Add butter, salt, and pepper, and toss again.
