16 oz Brussels sprouts
2 tbsps Olive oil extra light
2 tbsp unsalted butter
1/2 cup Unsalted chicken broth Swanson
1/4 tsp ground black pepper
1 tsp garlic powder
Trim and cut brussel sprouts Into thin slices
Heat oil in a large cast-iron skillet.
Add Brussels sprouts too hot oil. Place the brussels sprouts in the oil and stir continuously Until they begin to brown slightly. This should only take a few minutes if you are using high heat.
Reduce heat and add chicken broth, unsalted butter, pepper and garlic powder and cover for a few minutes till Brussels sprouts become tender. Be careful not to let them burn because the liquid will evaporate quickly.
Once tender increase the heat and add balsamic glaze. Stir constantly till all Brussels sprouts evenly coated.