BRUSSELS SPROUTS (w) PECANS Aged Balsamic Vinegar
Makes 4 servings
1 pound Brussels sprouts, trimmed
½ cup red onion, sliced
1 tablespoon EVOO
1 ½ – 2 tablespoons Aged Balsamic Vinegar
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon chopped pecans
1. Thinly slice Brussels sprouts.
2. Heat EVOO in a large nonstick skillet over medium-high heat. Add Brussels sprouts and onion to pan. Sauté 3 minutes or just until tender. Add Aged Balsamic Vinegar and remaining ingredients; cook about 1 minute until heated.
3. Serve immediately.