Sauteed Brussle Sprouts with a Balsamic Drizzle.

The brussles sprout get's such a bad reputation of being, soggy and gross.  I guarantee the person who cooked and prepared their brussles sprouts didn't have a clue on how to make them.  In order to get the full nutritional value of most vegetables it's best to saute or roast them.  Never to be boiled and rarely okay to be steamed.  Brussles sprouts are high in vitamin C, rich in potassium and a great source of fiber. Enjoy!

2 lb fresh brussles sprouts, bottoms removed and cut in half
1 large shallot, finely chopped
2 tbsp canola oil
pinch of parsley
pinch of thyme
pinch of salt
fresh cracked black pepper
1 tsp garlic powder
balsamic vinegar drizzle
splash of a rosey red wine.

In large stock pan, heat oil.  Add shallot and saute slightly.  Add brussles sprouts and seasonings, stir occasionally until just 3/4 the way done.  Add a splash of rosey red wine. Stir fast then cover with lid and allow to finish cooking.
When served, drizzle small amount of balsamic vinegar over the brussles sprout.


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