Brussel sprouts are very good halved & roasted, but for more complex flavor, here I glaze them with balsamic vinegar. You end up with brussel sprout wedges that are soft on the inside, crispy outside, and bursting with balsamic sweetness.
Brussel sprouts-- the smaller, the better
1T olive oil
good balsamic vinegar
Clean sprouts (cut off the ends and remove any dark loose leaves). Slice in half lengthwise, then half again-- each quarter should be held together by stem.
Blanch the sprouts in salted boiling water for 30 seconds, then drain well and dry with paper towels.
Heat butter and oil in a not-non-stick pan. When foam subsides, add brussel sprouts. Use a pan big enough for them to fit in one layer. Don't stir too much or they won't brown. Instead, let one side brown, then shake the pan to give the other sides some pan surface time.
Pour in some balsamic vinegar-- about 2T, or enough to absorb the browned surface of the pan. Shake until balsamic forms a sticky glaze on the sprouts. Serve hot.