Balsamic Brussels Sprouts
- 1 (16 oz) bag Brussels sprouts
- Olive oil spray
- 1 tablespoon olive oil
- 2 teaspoons fresh garlic, chopped
- Salt and pepper, to taste
- 1 dash cayenne pepper, to add spice, optional (I used a homemade Moroccan blend)
- 2-3 tablespoons balsamic vinegar, to taste (I used Maple Balsamic Vinegar)
1. Poke a few holes in the bag of Brussels sprouts and steam in microwave for about 2-2½ minutes, until soft. To cook on cooktop: Add Brussels sprouts to a pot and add a little water. Cover pot and steam until soft, about 5 minutes. Drain and cut each in half.
2. Coat a large nonstick pan with olive oil cooking spray. Heat olive oil in pan. Add Brussels sprouts and garlic. Season with a little salt and pepper and a dash of cayenne, if desired. Saute over medium-high heat. Continue to stir often. Use a spatula to turn over several times. Add balsamic vinegar and continue to cook until blackened.
- Choose Brussels sprouts that are firm, compact, and have bright green buds.
- Pick brussels sprouts that are small. They are more tender when their smaller. The bigger they are, the bigger stem they have inside. (They taste better when they’re small also.)
- After you steam them (either microwaved or stovetop), make sure that they are soft. Some of mine were tough yet when I put them in the large pan, so they tasted a little different than the ones that I knew were soft.