BALSAMIC GLAZED BRUSSELS SPROUTS

Don't be fooled by all the glitz + glam of the world today. Instead know that AGRICULTURE was the FIRST profession and it is the GREATEST of all professions because he who produces your FOOD is he who maintains your LIFE. Your life springs from the EARTH and the earth should organically GROW food that will give you life and ENERGY. Our food has been TAMPERED with... POISON wrapped with a pretty bow. Eat real food. My Balsamic Glazed Brussels Sprouts recipe below.

BALSAMIC GLAZED BRUSSELS SPROUTS

1 to 2 tablespoons extra-virgin olive oil
10 ounces Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core
1/4 cup balsamic vinegar
2 tablespoons unsalted butter
1 teaspoon of brown sugar
Kosher salt
Cayenne pepper
Black pepper (optional)

Put the pan over medium-high heat, add olive oil and arrange the sprouts cut-side down in a single layer. Cook until nicely browned, 2 to 3 minutes. Add the water to the pan, add salt and cover immediately and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes. (If the water evaporates before the sprouts become tender, add more water 1/4 cup at a time.) Transfer the sprouts to a plate with a slotted spoon.

Return the pan to medium-high heat. (It is fine if any water remains; it will boil off with the vinegar.) Add the vinegar and a a dash of cayenne pepper and boil the vinegar until lightly syrupy and reduced to about 3 - 5 tablespoons, about 2 minutes. Reduce the heat to low, add the brown sugar and butter and stir until melted. Return the sprouts to the pan and toss to evenly coat with the sauce. If needed Season with more salt and black pepper.

Enjoy + Be Well!