Simple Pan Roasted Brussels Sprouts
Brussels sprouts shine in this quick and easy side dish. Their nutty flavor is complemented by a bit of garlic and balsamic vinegar.
- 2 tablespoons olive oil
- 8 ounces Brussels sprouts washed
- 1 tablespoon butter
- 1 clove garlic minced
- 1 tablespoon balsamic vinegar
Heat the olive oil in a nonstick skillet over medium heat. Slice the Brussels sprouts in half and place them in a single layer, cut side down, in the heated skillet.
Season with salt and pepper. Cover and let them cook 6-8 minutes or until tender. Add the butter and the minced garlic and saute for 1 more minute until the garlic is fragrant. Drizzle with balsamic vinegar, if desired. Serve immediately.