Ingredients:
1 lb. brussel sprouts
1/2 tbsp. extra virgin olive oil
1/4 cup thinly sliced yellow onion
2 cloves minced garlic
2 tbsp. balsamic vinegar
Salt and pepper to taste
Instructions:
Cut the ends of the brussel sprouts and remove any dead leaves. Using a sharp knife, cut an X on the bottom of each. (This method brings the heat to the centers of the brussels sprouts.)
Bring water to a boil in a medium saucepan. Add the brussel sprouts and boil for 5 minutes. Transfer the brussels sprouts to a colander and drain well.
Heat a large skillet over medium heat. Add the olive oil. Saute the onion and garlic for 2-3 minutes or until the onion is tender. Add the brussels sprouts and saute for 3-4 minutes or until heated through. Add the balsamic vinegar and stir until they are well coated. Season with salt and pepper to taste and serve.
Meanwhile bake haddock on 350 until flaky about 12-15 minutes. Sprinkle salt and pepper to taste, serve with salad and extra steamed veggies.
