Sautéed Brussels Sprouts

Brussels sprouts get a bad wrap. They sound like something from childhood I used to run from because they tasted like green monsters—don’t judge—when instead they’re boiled to perfection and sautéed in garlicky butter. I finish mine with a glaze of balsamic vinegar to give them a sweetness they deserve.

Elements

24 Brussels Sprouts, destemmed

1 Stick butter

1 T Minced Garlic

1 Tsp Sea Salt

1 Tsp Black Pepper

2 T Balsamic Vinegar

Directions

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

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

3. Drain sprouts and add to cutting board to cool slightly.

4. Slice sprouts in half longways.

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

6. Stir in garlic and add sprouts, flat side down.

7. Sauté until butter is absorbed.

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

9. Simmer for 5 minutes and serve!

xo, Melissa