Pan-seared, balsamic vinegar-glazed brussels sprouts

Welcome back to my onlypans everyone!  (I'm so sorry..)

Brussels sprouts are amazing. If you say you don't like them, I'm going to argue that you have been cooking them wrong.  Seriously, give this a try, I think you'll like it!  This is one of my super-picky kid's favorite things.  Not just favorite vegetables...favorite things!  

Notes:

If you can get sprouts that are on the bigger side, they turn out nicer looking, because you can cut them in half and cook them cut-side down getting a nice caramelized flat surface on them. But if you have smaller ones like I did here, they still taste great!

I'd also consider adding some crushed red pepper while they're steaming...because...crushed...red...pepper!

Ingredients:

• Brussels sprouts, I'm guessing I had about 1 lb. here, enough for two people. Just get however much you're going to need for how many people you're feeding, amounts/measurements aren't super important here.
• 2-3 Tbsp oil. I use avocado or olive oil.
• Salt
• Water
• Balsamic vinegar
• Crushed red pepper if you want to add some heat

Directions:

• Trim the ratty ends and remove any blemished leaves off your brussels sprouts (and if they're big enough, slice them in half)

• Heat a couple Tbsp of oil in a cast iron skillet.  (it would probably work fine in whatever pan you want, but I always use my cast iron for this.)
• Season them with salt, and sauté the brussels sprouts, cut side down if they're cut, for a few minutes until they pick up some color.  Then turn them and move them around occasionally until they've picked up however much caramelization you are after.

• Steam!  Add maybe 1/4 Cup of water into the pan, and cover.  Steam them to just about finish cooking.  I think now is when I'd add the crushed red pepper if you're using it.

• Splash on some balsamic vinegar, to taste (probably 3-4 tbsp?)  Cook down uncovered for another 30-60 seconds or so, until the vinegar reduces to a of a glaze.