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Quick Steamed Brussels Sprouts


Steam the vitamin-rich sprouts until they are fork-tender, and use the best balsamic vinegar you have for tossing.

  • Servings: 4


  • 1 pound Brussels sprouts, trimmed and washed
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon balsamic vinegar
  • Freshly cracked black peppercorns


  1. Blanch the Brussels sprouts in a large pot of lightly salted boiling water until tender, about 10 to 12 minutes, and refresh in cold water. Cut in half and transfer to a bowl. Add the thyme, vinegar, and pepper, toss to coat, and serve.

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