Growing up I HATED Brussels sprouts. My mom would buy a bag of frozen sprouts and cook them in the microwave. They smelled gross, were mushy and she would make me eat at least one. It was horrible.
A few years ago, I had them prepared a different way and was amazed how amazing they were when prepared a different way. While they still smell gross, they’re so good and I make them several times a month.This recipe is so simple and easy, plus delicious! I love the crusty bits from sauteing and the tartness of the balsamic vinegar. My kids even eat them without any complaints!
1 lb Brussels sprouts, quartered
1 1/2 Tbsp olive oil
Salt & fresh ground pepper
Balsamic vinegar
Fresh Parmesan cheese
Add the olive oil to a large saute pan over medium-high heat. Add in the Brussels sprouts, stir and season with salt and pepper. Cook the Brussels sprouts to cook for 3 to 5 minutes. Do not stir and let them get brown and crispy. Flip them over and allow the other side to cook for 3 to 5 minutes.
Remove the pan from the heat and drizzle with balsamic vinegar. Stir to combine. Transfer to a serving bowl and top with pieces of shaved Parmesan cheese.
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