BRUSSELS SPROUTS WITH BALSAMIC VINEGAR AND PARMESAN CHEESE

SERVES 4

This recipe for Brussels Sprouts is quick, easy, healthy and very good. The vinegar adds both flavor and a little tartness, which makes it a nice side dish for a rich entree, such as a meat stew or braise.

INGREDIENTS

1 pound fresh brussels sprouts

3/4 cup water

1/4 cup balsamic vinegar (see note below)

1 teaspoon dried marjoram leaves

Salt and pepper to taste

2 tablespoons butter

2 tablespoons freshly grated Parmesan cheese

Cut off the stem end of the brussels sprouts and remove any wilted leaves. Cut any really large sprouts in half lengthwise. Place in a 10-inch skillet with the water, vinegar, salt, pepper and marjoram. Bring to a boil over high heat. Reduce to medium, cover, and simmer until sprouts are tender, about 20 minutes, depending on the size. Remove the lid, turn heat to medium-high, and continue to cook until the liquid becomes a glaze, about 5 minutes. Turn off the heat and stir in the butter and, if desired, a little more salt and pepper. Top with the cheese and let set just until the cheese is melted. Serve immediately.

Notes: The amounts of vinegar and water may be adjusted depending on the tartness desired. For just a hint of vinegar flavor, use only 2 tablespoons and increase the water by 2 tablespoons. If you get fresh baby brussels sprouts, they will cook in about 10 minutes. The sprouts I can get are larger.

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