BRUSSELS SPROUTS WITH BALSAMIC VINEGAR
Steps:
- 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.
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