1 lb Brussels sprouts, washed, dried and sliced in half
freshly ground pepper
good, aged balsamic vinegar
In a non-stick ridged skillet, heat up a few teaspoons of olive oil and cook the shallots until limp and transparent. Add the Brussels sprouts and sauté on high heat until the ‘grill marks’ are imprinted upon the Brussels sprouts. Cover the pan and cook on low heat for another 6-8 minutes until the vibrant green color turns yellowish. Drizzle with aged balsamic vinegar and serve with fresh cracked pepper and sprinkled salt.