1 1/2 lb Fresh brussel sprouts
2 tb Olive oil
2 cl Garlic; peeled and sliced
1 md Yellow onion; peeled, diced
1/4 c Balsamic vinegar
2 tb Butter
Salt
Freshly ground black pepper
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.
