Balsamic vinegar adds brightness to this dish while enhancing the natural sweetness of the Brussels sprouts.
Instructions
- Cut the Brussels sprouts in half and steam until tender, about 5 minutes.
- Warm the oil in a skillet over medium heat. Add the thyme, caraway, and vinegar. Drop in the cooked Brussels sprouts, season with salt and pepper and toss. Serve immediately while they are bright green.
Credit:
University of Michigan Comprehensive Cancer Center’s Recipes Just for You Website
