Tuscany Brussels Sprouts Recipe

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This is a great way to re-introduce a non-lover of brussels sprouts to a very tasty way of serving them.

Yield: 6 to 8 servings

• 1/4 cup extra virgin olive oil
• 1 pound brussels sprouts
• fresh dill weed
• aged balsamic vinegar

Peel sprouts until they are about the size of a large marble. Heat olive oil in large frying pan.

Cut the sprouts in half and place in frying pan at medium-high heat. Saute until just golden brown. Careful not to burn. Flip the sprouts over and saute on the rounded side. This should only take about 90 seconds if the heat is high enough.

Remove from pan and garnish with a dash of dill weed. Serve immediately. Provide the balsamic vinegar to each guest for their own taste.