Sauteed Brussels Sprouts with Balsamic Vinegar

We love brussels sprouts at our house!  Frankly, I will eat them any way they are served.  Raw in salads, roasted or sauteed, you name it, I'm in!  This is an extremely easy way to fix them, it's quick and the balsamic vinegar adds a nice tang and sweetness.  Enjoy!

Sauteed Brussels Sprouts with Balsamic Vinegar

1 T. extra virgin olive oil
3 cloves garlic, minced
24 oz. frozen brussels sprouts, thawed (mine were baby brussels sprouts so I didn't cut them in half - if you buy the bigger ones you will want to halve them)
1 t. salt
1/2 t. pepper
1/4 c. balsamic vinegar

Heat the olive oil in a large, nonstick skillet over medium heat.  Add the garlic and saute for a minute, or until fragrant.  Turn the heat to medium high, add the brussels sprouts and season with salt and pepper.  Saute the brussels sprouts for 10-12 minutes or until they are starting to brown around the edges.  Turn the heat back down to medium and add the vinegar.  Continue cooking for 2-3 more minutes until the vinegar cooks down and thickens a little bit.

6 servings (76 calories each serving) according to my calculator on loseit.com