Speedy Balsamic Black Pepper Brussels Sprouts

These easy brussels sprouts are seasoned with simple ingredients including balsamic vinegar and black pepper. EVOO and sea salt seal the deal on this delicious healthy, side dish. Simple and speedy enough to serve any night of the week.

Prep Time5

Cook Time7

Total Time12

Servings: servings

Author: Kathy Patalsky

Equipment

1 small pot
1 wooden spoon

Ingredients

2 tablespoon extra virgin olive oil
4 cups Brussels Sprouts halved or quartered, nobby ends cuut off
½ teaspoon salt
3 tablespoon balsamic vinegar aged
black pepper to taste
¼ cup water

To serve:

balsamic vinegar to taste

Instructions

Prep the Brussels sprouts by removing outer leaves, cutting off the knobby ends and halving - or quartering for even smaller bites.
Warm a small sauce pot over high heat. Add in the oil.
When oil is hoy, add in the Brussels sprouts. They should sizzle and the edges of the outer leaves should brown and char a bit. Stir with a wooden spoon and let sizzle for a minute.
Reduce heat to medium and carefully add in the water. Sprinkle in the salt. Add one tablespoon of the balsamic.
Cover with lid and let cook on medium for 3-5 minutes.
Remove the lid and most or all of the water should be absorbed and sprouts softened. If they are stiull too firm for your tastes, add in one more splash of water and cover again and allow a few minutes of cooking time to speften. Larger sprouts will take longer to cook.
Once sprouts are tender, add in the remaining balsamic and add black pepper to taste. Turn heat to high for one minute to lock in seasoning and char the edges again. Stir with spoon.
When sprouts look perfect and are tender, seasoned and edges charred, turn off heat. Add in additional balsamic to taste if you want an extra punch of flavor.
Serve warm.

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