Trim off the stems and remove any limp leaves from the Brussel sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Sauté a few minutes until the onion becomes just tender. Add the blanched drained sprouts. Sauté a few minutes until they are cooked to your liking. Add the vinegar and toss so all the sprouts are coated with the vinegar. Add the butter, salt and pepper to taste and toss together again.
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.