Brussel Sprouts with Balsamic Glaze

I'm always surprised when someone tells me they don't like brussel sprouts. I usually ask, "Well, how do you cook them?' to which they reply, "I don't cook them because I don't LIKE them!"
The only thing I can say is that if you've only had them boiled, you have to give them another try. Roasting or sauteing them is a thousand times better. No exaggeration. Cruciferous vegetables help lower your cholesterol and protect against cancer if eaten 3 or more times a week. This is one of the easiest dishes you'll ever make...

1 lb of Brussel sprouts

2-3 TBS of extra virgin olive oil

2 cloves of garlic, minced

salt

Balsamic Glaze (you can make this yourself or find it in the vinegar section of your market)

Trim the bottom of each brussel sprout and cut them in half or quarter them. Add the brussel sprouts, olive oil and garlic to a large saute pan, sprinkle with salt and cook over medium heat, stirring frequently. After 8-10 minutes they should be lightly browned. If halved, they may need an extra few minutes.

If you decide to roast them, toss them in a bowl with the oil, salt and garlic. Spread them on a sheet with an edge and roast in a 400 degree oven for 25-30 minutes. Stir them around halfway through so that they brown evenly.

Drizzle with Balsamic glaze before serving.

Note: You can make balsamic glaze by combining one cup of good quality balsamic vinegar with a few teaspoons of raw sugar in a small saucepan. Bring to a boil, stirring until sugar is dissolved. Reduce heat to a simmer and continue cooking until volume is reduced by half. Store extra glaze in a glass container in the fridge.