Sautéed Brussels Sprouts Recipe with Balsamic Reduction or Tarragon Infused Vinegar is a beautiful, delicious side dish with great cancer-fighting properties. And it takes just 35 minutes.
⅓cupbalsamic vinegar or tarragon infused vinegaror your favorite flavor
1teaspoonsesame seedsor substitute sliced almonds
salt and pepper to taste
Instructions
In a vegetable steamer, cook the Brussels sprouts until a fork will easily pierce them about ⅓ the way through. Don’t overcook.
Remove them promptly and slice them in half through the stem.
Heat the oil in a skillet over medium high heat.
Quickly place all the Brussels sprouts, cut side down, in the skillet and let them cook until they begin to brown.
Add the vinegar, reduce the heat to low, letting the Brussels sprouts sit in the skillet until the vinegar has either been boiled away or is thick and syrupy.