Cooking for Zo

Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 5-10 min.
Cook time: 10-15 min.
Difficulty: 1

I was really in the mood for some Brussels Sprouts but was not sure how I wanted to cook them. Zo said, "I once had some Italian style ones at a restaurant that had balsamic vinegar on them." I thought to myself that sounds gross but figured I'd give them a try. They are actually pretty darn good with a little Parmesan and Romano on them. They also complemented the rest of our meal perfectly.

Ingredients:
1 lb Brussels sprouts (cut in half)
1 1/2 tbsp Sweet European butter
1/2 tsp Parmesan (finely grated)
1/2 tsp Romano (finely grated)
2 1/4 tsp Balsamic Vinegar
2-3 pinches kosher salt
fresh crack pepper (to taste)

Mix Ramano and Parmesan together in a small container.

Melt butter over medium heat in a large skillet. Once butter has melted place all Brussels sprout halves facing down in skillet, sprinkle 1/2 salt over spouts and then crack desired amount of fresh pepper over sprouts. After 5 minutes flip over all sprouts, sprinkle with remaining salt, crack with desired amount of fresh pepper, spread Parmesan/Ramano mixture evenly over sprouts and evenly drip balsamic vinegar over sprouts. Cook an additional 5-10 minutes before serving warm. (You can also let simmer over very low heat until ready to eat.)