Brussels Sprouts In A Balsamic Reduction
Serving Size / Yield
- 1 lb. Brussels sprouts, trimmed but keep the stray leaves
- 1/2 C. balsamic vinegar
- 1/2 tsp. sugar
- 2 T. canola oil
- salt and pepper to taste
Fill a large pot with salted water and bring to a boil. Add Brussels sprouts and cook for two minutes. Remove from heat and let the Brussels sprouts cool for five minutes. Slice them in half lengthwise and make sure they are completely dry. In a small saucepan, combine vinegar and sugar and bring to a boil, stirring constantly until reduced by half. Pour into a large mixing bowl. Heat the canola oil in a large skillet until hot. Add the Brussels sprouts and any stray leaves and sauté until caramelized. Place the Brussels sprouts into the bowl with the vinegar mixture and toss to combine. Drain excess balsamic vinegar before serving.