Brussel Sprouts with Balsamic Vinegar
Featured Pinch Tips Video
- 1.5 lb
- fresh brussel sprouts
- 2 Tbsp
- olive oil
- cloves garlic, peeled and sliced
- 1/2 c
- bacon bits
- medium yellow onion, peeled
- 1/4 c
- balsamic vinegar
- 2 Tbsp
- salt and pepper to taste
1Trim off the stems and remove any limp leaves from the brussel sprouts. Also remove core, the core can make them bitter.
2Blanch the sprouts in boiling water to cover for 5 minutes.
3Drain and rinse under cold water to stop the cooking.
4Heat a large frying pan and add the olive oil, garlic, bacon and onion.
5Saute a few minutes until the onion just becomes tender.
6Add the blanched drained brussel sprouts.
7Saute a few minutes until the onion just becomes tender.
8Add the vinegar and toss so that all the sprouts are coated with the vinegar.
9Add the butter and salt and pepper to taste and toss together again.