Ingredients
1 bag Brussels sprouts, cut in half
1 shallot, minced
1 clove garlic clove, minced
2 tablespoons Butter
1 splash Balsamic Vinegar
Preparation
Blanche the brussels for 1 min in boiling water, drain.
Melt the butter along with olive oil in a saute pan, add shallots, garlic and brussels - cut side down.
When brussels begin to soften, add parsley and vinegar
