Brussel Sprouts With Balsamic Reduction

Source

Author: Bob and Robin Young

Web Page: www.rockinrs.com

Author Notes

The balsamic vinegar reduction takes the "cabbage" out of the Brussel Sprouts. The brown sugar gives the sprouts a sweetness that counters the vinegar. The butter gives them a richness.

Servings

Servings: 4

Recipe Type

Side Dishes

Ingredients
24	med	Brussel sprouts
		Salt and Pepper to taste
1	t	Olive Oil

2	T	Butter
1	T	Dark Brown Sugar
		Salt and Pepper to taste
¼	c	Balsamic vinegar

1	De-stem the Brussel sprouts and remove any bad outer leaves. Place the Brussel sprouts in a steamer over salted water. Steam until the sprouts are tender.
2	Melt the butter and olive oil over medium heat in a sauté pan. Add salt and pepper. Add the Balsamic vinegar and brown sugar. Bring to a very slow boil and reduce by ¼. Try not to scorch the sugar.
3	Add the sprouts and toss to completely cover. Let warm in the reduction for 2 minutes, turning constantly. Serve hot.

Cooking Times

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes