Balsamic vinegar is great with Brussels sprouts -- adds a nice zingy taste!
1 1/2 pound fresh Brussels sprouts
2 tablespoons avocado oil
2 cloves garlic, peeled and sliced
1 medium onion, peeled and thinly sliced
1/4 cup balsamic vinegar
1 tablespoons raw butter
Sea salt & freshly ground pepper to taste
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 and rinse under cold water to stop the cooking. Heat a large frying pan and add the avocado oil (remember, hot pan before the oil keeps food from sticking) garlic and onion. Sauté a few minutes until the onion just becomes tender. Add the blanched, drained Brussels Sprouts. Sauté a few minutes until they are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. At last minute add the butter and salt and pepper to taste and toss again.
Below are tips on how to vary this recipe.
LOW-FAT: eliminate butter & reduce avocado oil by ½ and add 1 tbsp purified water in
BALANCED: reduce butter by ½ and add ½ tsp purified water
MEDITERRANEAN: replace butter with olive oil
HIGH PROTEIN: stay with recipe as recommended