- 2 bags Brussels Sprouts
- Olive Oil
- 2-3 Tablespoons of Butter
- 1 Onion, diced
- Salt & Pepper to Taste
- 1-2 Tablespoons of Sugar
- 1-2 Tablespoons of Balsamic Vinegar
- 1/3 Cup of Dried Cranberries
- 1/2 Cup of Chicken Stock
Trim the stock and cut Brussels sprouts in half.
Put Brussels Sprouts and chicken stock in a microwave-safe bowl, cover, and microwave for 3-5 minutes.
Add olive oil and butter to the hot griddle with diced onions. Add Brussels sprouts and chicken stock to griddle.
Salt and pepper to taste. Continually stir the Brussels sprouts until they start to brown.
Add balsamic vinegar and sugar (adjust amounts to taste). Add dried cranberries at the end and cook for an additional minute or two.