The thing about the brussel revolution, is that there is literally no ending to all the ways you can make them.

And thankfully so, because it’s one of the few vegetables that everyone will eat at all times. Regardless of the preparation.

And, if you need a weekday quick prep - pretty much every store now carries trimmed and halved brussels.

Ingredients:

1 cup balsamic vinegar

1 cup cranberry juice

1 cup rose

3 Tbsp evoo

1 large shallot, thinly sliced

2 cartons pre-trimmed and halved brussel sprouts

Directions:

In a sauce pan, bring juice, wine, and vinegar to boil. Turn down to simmer. Let reduce till about 1/3 cup of liquid is left.

In a large sauce pan, heat evoo until shimmering. Add in sliced shallots and brussel sprouts.

Cook on medium heat until brussels start getting crispy, golden and fork tender. Turn off heat. Toss with balsamic glaze.