1 1/2 lb. fresh brussels sprouts
2 cloves garlic, peeled & sliced
1/4 c. balsamic vinegar
Salt & pepper to taste
2 tbsp. olive oil (I use extra virgin)
1 med. yellow onion, peeled & sliced
2 tbsp. butter

Trim off the stems and remove any limp leaves from the sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking.

Hat a large frying pan and add the olive oil, garlic and onion. Saute until the onion just becomes tender. Add the blanched, drained brussels sprouts. Saute a few minutes until they are cooked to your liking. Add the vinegar and toss. Add butter, salt and pepper and toss again. Makes 6-8 servings.