Braised Brussels Sprouts
2 lbs fresh tender Brussels sprouts
6 Tbsp butter
1 Tbsp sugar
2 Tbsp cider vinegar
Wash and trim the Brussels sprouts. Bring a large pot of water to a boil and blanch the vegetables for 3-4 minutes, allowing the water to resume a rapid boil. Drain the sprouts.
Melt butter in a large skillet over moderate heat, and add the Brussels sprouts, sugar and vinegar. Stir gently but thoroughly to distribute flavors, turn heat to low and cover. Cook until sprouts are tender, then remove lid to preserve the color. Taste and correct seasoning if necessary and serve.