Sautéed Brussels Sprouts

 

Brussels sprouts get a bad wrap. They sound like something from childhood I used to run from because they tasted awful—when all they needed was to be boiled to perfection and sautéed in garlicky butter with balsamic vinegar; maybe a sprinkle of parm if you’re awesome.

 
 
SBS
 
 

Elements

12 BRUSSELS SPROUTS, STEMMED

1/2 CUP BUTTER

1 TABLESPOON MINCED GARLIC

1 TEASPOON SEA SALT

1 TEASPOON BLACK PEPPER

3 TABLESPOONS BALSAMIC VINEGAR

Directions

  1. In a large pot over high heat, add Brussels sprouts and cover with water.

  2. Bring the water to a rolling boil, then reduce heat to medium; boil until tender, about 20 minutes.

  3. Drain the sprouts and transfer to a cutting board to cool slightly.

  4. Slice the sprouts in half lengthwise.

  5. In a large skillet over medium heat, add and melt the butter.

  6. Stir in the garlic and cook for 5 minutes.

  7. Add the sprouts to the garlic butter, flat side down, and sauté for 5-7 minutes.

  8. Reduce heat to medium-low and add the balsamic vinegar.

  9. Simmer for another 5 minutes and serve hot.

 
 

x, Melissa

 
HolidayMelissa ChildressBrussels Sprouts, Greens, SauteédComment