Pan Roasted Brussels Sprouts with Balsamic Reduction
16 oz Brussels sprouts
¼ cup frozen pearl onions
2 tbsp olive oil
½ tsp salt
¼ tsp pepper
3 tbsp Parmesan cheese
¼ cup balsamic reduction
Trim Brussels Sprouts and cut in half lengthwise. Place sprouts, onions and oil in a saute pan over medium high heat and cook until browned and tender, about 10 minutes.
Toss with salt, pepper and Parmesan cheese. Drizzle with balsamic reduction.
3 servings, 110 calories per serving
Hack: Frozen brussels sprouts can be used for this recipe. Add sprouts whole and frozen to the saute pan. Allow an additional 5-10 minutes of cooking time.