These members of the brassica family are packed with potent nutrients to nourish the body. Brussel sprouts thrive in this cool weather and make a perfectly delightful accompaniment to any meal.


  • 1 - 1 ½ lb of small brussel sprouts, trimmed (and halved if larger in size)
  • 1 T butter or oil
  • ½ c water
  • ½ c balsamic vinegar
  • ½ c chopped pecans, lightly toasted


  1. In a large saute pan, melt butter or oil until warm and add in brussel sprouts.
  2. Saute until they begin to turn green and the outer leaves begin to wilt, a couple of minutes.
  3. Combine the water and vinegar and add to the saute pan.
  4. As the brussel sprouts, steam and cook in the water and vinegar, continue to stir.
  5. The water and vinegar will reduce and thicken around the sprouts, continue to stir.
  6. After about 10 - 15 minutes, the sprouts will be coated in a beautiful glaze.
  7. Season with salt and pepper. Toss with the toasted pecans.

You will make this side time and time again. It involves a little elbow grease, but is well worth the effort.