I love Brussels Sprouts, but it is nearly impossible to get my kids to eat them. They and my husband will (maybe) eat them plain with butter and a little lemon, but I like mine with a balsamic reduction. So this is what I usually do when I make them.
1 lb Brussels Sprouts, trimmed and yellow or funky leaves removed. (I like to also cut them in half, but you can also make this whole)
2 tbsp butter
3 cloves crushed garlic
Salt and pepper to taste
Lemon juice of fresh lemon
1 tsp olive oil
~ W/ Vinegar
1/4 cup balsamic vinegar
Boil a large pot of water (add a pinch of salt and 1 tsp of olive oil to the water. When water is at a rapid boil, add sprouts for about 2-3 minutes, remove and strain water. Pat dry and add to an oven safe skillet with 2 tbsp of butter and 3 cloves crushed garlic with a little salt and pepper on stove top until butter is melted, stir to coat the sprouts with butter. Then transfer to the oven and cook at 450 for about – minutes, sprouts will be tender.
I serve this to the family,with a little lemon juice spritzed on after done. But then I remove about 1/3 of them and add them to a pan I started working on as soon as I put the sprouts in the oven:
Add to a skillet 1 tbsp butter, (more garlic if you want, I usually do) 1/4 cup balsamic vinegar and a diced 1/2 of an onion. I bring the pan up to high and as soon as it starts to bubble up I turn it to low, frequently stirring. It cooks this way until the sprouts are done, this is when I remove my portion and throw them in the skillet and let cook for about 2-3 mins, stirring to get all the balsamic all over the sprouts. Sometimes I like to cook them longer until the outside is almost partially chewy and sometime I just like to toss them in the skillet and eat them right away.
This is one of my all time favorite sides.