My preferred method of eating brussels sprouts! A Balsamic and black pepper glaze over crisp brussels sprouts and onions.
Bring a large pot of water to a boil. Prepare a small ice bath and set aside.
Lightly trim the brussels sprouts and add to the boiling water. Boil for 3-4 minutes, or until bright green.
Strain the sprouts and let them sit in the ice bath until cool. Slice them in half.
Meanwhile, heat olive oil and butter in a large pan over medium heat. Add in sliced onions and brussels sprouts. Cook, stirring occasionally, until the sprouts are nicely browned and onions are translucent, about 5 minutes. Season with salt and pepper.
Add balsamic vinegar, stir, and cook for another minute or so until the vinegar is mostly absorbed. Serve warm. Try adding in a few bits of chopped bacon to this recipe.