1 1/2 Pounds fresh Brussels sprouts
2 Tablespoons extra virgin olive oil (EVOO)
2 Garlic cloves, peeled & sliced
1 Medium onion, thinly sliced
1/4 Cup Balsamic vinegar
Toppings
2 Tablespoons butter
Shredded Parmesan cheese
Salt & ground black pepper, to taste
4 Bacon slices, saut�ed & crumbled
Instructions
Trim off the stems and remove any limp leaves from the Brussels Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes, drain well.
Heat a large frying pan and add the olive oil, garlic and onion, saut� a few minutes until the onion just becomes tender. Add the blanched drained Brussels sprouts. Saut� a few minutes until the Brussels sprouts are slightly browned. Add the vinegar and toss so that all the sprouts are well coated.
Add Toppings: Butter, parmesan cheese, bacon, salt, and pepper to taste and toss well.