CHARRED BRUSSELS SPROUTS

Steps:

• Cut the sprouts in half through the stem. Heat the oil in a large sauté pan over high heat. When hot, add sprouts and shake to coat with oil. Turn sprouts cut-side down and cook undisturbed until deeply browned (almost black) on cut sides, 6 to 8 minutes. Add vinegar and toss to coat sprouts (vinegar will evaporate). Reduce heat to low, turn sprouts cut-side down, and cook until tender when pierced, 3 to 4 minutes more. Stir in butter and season with salt and pepper.