Brussels Sprouts with Balsamic Vinegar

Trim off the stems and remove any limp leaves from Brussels sprouts.

Blanch the sprouts in boiling water to cover for 5 minutes.

Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender.

Add the blanched drained Brussels sprouts.

Saute a few minutes until the Brussels sprouts are cooked to your liking.

Add the vinegar and toss so that all the sprouts are coated with vinegar.

Add the butter and salt and pepper to taste and toss together again. Serves 6 to 8.