Brussels Sprouts In Brown Butter

• 2 pints Brussels sprouts
• 2 tablespoons unsalted butter
• 1 tablespoon sherry vinegar, or balsamic or red-wine vinegar
• Salt and freshly ground black pepper to taste

1. Trim the Brussels sprouts and cut an X into the base of each.
2. Steam the Brussels sprouts for 10 minutes.
3. Remove from heat.
4. Melt butter in a large skillet and cook until it turns nut-brown in color.
5. Just before serving reheat butter, add Brussels sprouts and toss until well coated and warmed.
6. Add vinegar, season to taste and serve.

brussels, unsalted butter, sherry vinegar, salt

Taken from cooking.nytimes.com/recipes/384 (may not work)