Brussel Sprouts with Balsamic Vinegar
Try this Brussel Sprouts with Balsamic Vinegar recipe, or contribute your own. "Garlic" and "Vegetables" are two of the tags cooks chose for Brussel Sprouts with Balsamic Vinegar."These tasted great, much better than plain boiled brussel sprouts. Depending on the size you might want to blanch them a little longer. Some of mine were a little on the hard side. I'll be making them again." - RKG1
Yield: 8 Ready in 1 hours
Cuisine: AmericanMain Ingredient:
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Brussel Sprouts with Balsamic Vinegar Preparation
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.
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