2 tablespoons of olive oil
8 ounces of Brussels sprouts washed
1 tablespoon of butter
1 clove of garlic minced
1 tablespoon of balsamic vinegar
- Heat the olive oil in a Circulon Symmetry nonstick skillet over medium heat. Slice the Brussels sprouts in half and place them in a single layer, cut side down, in the heated skillet.
- Season with salt and pepper. Cover and let them cook 6-8 minutes or until tender. Add the butter and the minced garlic and saute for 1 more minute until the garlic is fragrant. Drizzle with balsamic vinegar, if desired. Serve immediately.