Balsamic-Glazed Brussels Sprouts
Brighten up your favorite meal with this healthy and delicious side dish! These simple sautéed Brussels sprouts make for the easiest side dish and consist of only four ingredients. One tip is to parboil them in a bit of water before pan roasting. This blanching technique helps soften the fibrous, dense centers before finishing the cook in the pan.
Directions
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To a medium skillet, add the brussels sprouts and fill with water until they are covered by 1 inch. Turn the heat on to medium-high. When the water begins to boil, lower the heat to low and allow the Brussels sprouts to cook for 3 to 4 minutes.
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They are finished when they turn bright green and fork tender. Immediately drain and run under to cold water to stop the cooking. Spread them out on paper towels and pat dry. Letting them dry a bit helps them to become crispier in the pan.
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Move the sprouts to a bowl and toss with olive oil, salt, and pepper. Wipe the water from the skillet and place over medium heat. Add the sprouts and spread evenly over the pan’s surface area. Cook for 4 or 5 minutes, tossing every so often. Make sure as you flip them around, that all sides are being browned. As soon as the sprouts are fork tender, toss in the and cook for one minute. . Control the heat so the sprouts and garlic do not burn.
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Remove from heat and drizzle with the balsamic glaze and serve hot.
From Shawnie's class “American Steakhouse Favorites”
