Simple Pan Roasted Brussels Sprouts

2 tablespoons of olive oil

8 ounces of Brussels sprouts washed

1 tablespoon of butter

1 clove of garlic minced

1 tablespoon of balsamic vinegar

1. Heat the olive oil in a Circulon Symmetry nonstick skillet over medium heat. Slice the Brussels sprouts in half and place them in a single layer, cut side down, in the heated skillet.
2. Season with salt and pepper. Cover and let them cook 6-8 minutes or until tender. Add the butter and the minced garlic and saute for 1 more minute until the garlic is fragrant. Drizzle with balsamic vinegar, if desired. Serve immediately.