Braised Brussels Sprouts

I don't remember where I got this recipe, but it is one of our favorites for Brussels sprouts. Braising (from the French word, "braiser") is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). This recipe reverses that in that the Brussels sprouts are steamed first to soften, then brown in a pan.

1 pound Brussels Sprouts, washed and sliced in half
1/8 pound butter (4 Tbsp.)
3 garlic cloves, minced
salt and pepper
3 Tbsp. Balsamic vinegar

Steam the Brussel Sprouts until just getting tender. Fit a large pot with a steamer insert; fill with water to bottom of insert. Cover, and bring to a boil. Add Brussels sprouts, and season with salt; steam for 4 to 7 minutes, depending on size. The best way to check for doneness is to pierce the thickest part of a sprout with a fork; it should slide in easily but the sprout should still be bright green and not mushy.

Melt the butter in a skillet. Add the garlic and Brussels sprouts flat side down. Cook until the sprouts begin to brown, turning occasionally.

Add the vinegar to the skillet, and toss with the Brussels sprouts.

Note: The Brussels sprouts can be kept warm in a baking dish and placed in a 200 ° oven.