I made these tonight. While I love to cook vegetables and am proud that my kids eat them well, I had never made brussel sprouts before and I was a little nervous. I made broccoli as well just in case. The verdict? There was a little broccoli left over but no sprouts. Yay!
1 package/1 lb. fresh brussel sprouts
2 tablespoons olive oil or grapeseed oil
splash of balsamic vinegar and/or red wine
kosher salt/ freshly ground pepper
crushed red pepper flakes
1 clove of garlic
1 tablespoon honey
Rinse, dry, and slice brussel sprouts into halves. Add oil to a cast iron skillet and heat on medium high to high heat. Add brussel sprouts and sautee for 2-3 minutes. Add balsamic vinegar and/or wine and the remaining ingredients. Toss to coat. Cover and cook at a reduced heat (low) for 10 minutes until tender.