Ingredients
3 to 4 tablespoons extra virgin olive oil1 package (16 ounces) frozen Brussels sprouts, thawed2 tablespoons balsamic vinegar2 tablespoons torn fresh basil leaves1/2 to 1 teaspoon flaky sea salt1/2 teaspoon coarsely ground pepper
Preparation
In a large skillet, heat oil over medium-high heat. Add Brussels sprouts to skillet and cook until heated through, 5-7 minutes. Transfer to a serving bowl. Drizzle with vinegar; sprinkle with basil, salt and pepper.
