- 1 lb. purple brussels sprouts
- 1 Tbsp olive oil
- 1/2 tsp salt
- 2 Tbsp balsamic vinegar
- 1 tsp brown sugar
- Trim the ends of the sprouts and remove any extra leaves that fall off. Cut in half or quarters depending on the size you like them. Larger sprouts will take longer to cook. Heat olive oil in a large pan over medium-high heat. Add the Brussels sprouts. Sauté for 5 minutes without touching the sprouts.
Toss the sprouts in the pan and cook an additional 5 minutes.
Add the balsamic and sugar to a bowl and stir to combine. Add the mixture to the pan. Toss to coat. Cook for 1 minute. Toss again. Once the glaze has thickened, remove from heat and enjoy!
Source: Delightfully Low Carb - tested by Cindy Bevans