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