- 1 pound Brussels sprouts
- 1 tablespoons olive oil
- ½ teaspoon salt
- 1 shallot thinly sliced
- 2 tablespoons balsamic vinegar
- 1-2 tablespoons CHILE CRUNCH
Rinse and cut the stems and loose leaves off the Brussels sprouts. Cut in half.
Heat the olive oil in a parge pan on medium-high heat. Add the slices shallots and sauté until soft.
Add the Brussels sprouts and sauté for 5 minutes without moving. Stir and cook for an additional 5 minutes or until slightly browned.
Add the balsamic vinegar and CHILE CRUNCH and toss to coat. Cook for 1 minute or until slightly thickened.Note: Don’t crowd the pan with the sprouts, they will steam instead of brown.