Sherried Brussels Sprouts

• 15 ounces brussels sprouts
• 2 teaspoons olive oil
• 2 teaspoons sherry vinegar

1. Wash and trim brussels sprouts.
2. Place in steamer basket, and place basket in pot in which bow ties are cooking.
3. Cook brussels sprouts about 7 minutes, until they are tender but firm.
4. Remove and drain.
5. Combine oil and vinegar, and stir sprouts in.

brussels sprouts, olive oil, sherry vinegar

Taken from cooking.nytimes.com/recipes/7424 (may not work)