People request my Balsamic-Glazed Brussels Sprouts recipe all the time. It is originally Rachael Ray’s recipe Balsamic-Glazed Vegetables, using several veggies, but the first time I made them for a client, I used only Brussels sprouts, and they were delicious! In fact, they were so delicious that I kept popping them in my mouth like candy. It was so hard to stop myself. I had to buy more Brussels sprouts on my way home and make them again that evening.

They immediately went on my Thanksgiving Prep menu. I like them best because they’re simple and quick, but also because they are perfect with any protein preparation, they have a little sauce if you serve them with a plain chicken, meat, or fish, but they are simple enough if you serve them with a meat with a sauce or gravy.

Balsamic-Glazed Brussels Sprouts

2 lb Brussels sprouts
½ c water
½ c Balsamic vinegar
1 T butter
salt and freshly ground black pepper, to taste

Place Brussels sprouts in a shallow pan with water and Balsamic vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the Brussels sprouts, about 5 to 7 minutes. When the Brussels sprouts are glazed, to a sweet, rich brown color, add butter to the pan. Turn Brussels sprouts to coat lightly with butter. Season with salt and pepper and serve.