Balsamic Glazed Brussels Sprouts

13 Jan

Another brussels sprouts post.  I have been trying to spread them out.  Mix it up a bit.  I ate brussels sprouts every day last week, sometimes twice a day.  This was not a bad thing.  The thing I love about Brussels Sprouts and other bitter and hardy green vegetables is that they can stand up to any flavors you throw at them.  This preparation speaks to that.  Bright, spicy, bold.  This made a fantastic lunch.  Filling and interesting.

Balsamic Glazed Brussels Sprouts

2 cups Brussels Sprouts

1/4 cup balsamic vinegar

1 teaspoon garlic

1 teaspoon red pepper flakes

Olive Oil


In a large saute pan cook brussels sprouts in olive oil and season with salt and red pepper flakes.  Saute until golden brown.  Add garlic and cook until slightly golden.  Add the balsamic vinegar and toss well.  Serve.


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