2poundsbaby Brussels sproutstrimmed (try to find the smallest Brussels sprouts you can)
½cuptoasted walnut pieces
1tablespoonextra virgin olive oil
1tablespoonbalsamic vinegaror to taste
Salt and freshly ground pepper to taste
Trim the Brussels sprouts by taking off the outer leaves and cut in half. Soak in salted ice water for 1 hour in the refrigerator. (This is the secret trick to removing the "smell" associated with Brussels sprouts, it also works for cauliflower). Drain and rinse.
Bring a pot with 2 inches or so of water to a boil; place the spouts in a steamer; steam until tender, about 5 minutes. (If you don't have a steamer, you can boil the sprouts but that does remove some of the benefits of eating them.) Remove and transfer to a bowl of ice to stop the cooking (can be prepared 1 day ahead to this point, store in an airtight container that is lined with paper towels to absorb the excess moisture). If you don't make these in advance, dry well with paper towels before you add them to the pan.
In a saute pan, heat the olive oil and butter together, when hot, add the Brussels sprouts and cook over moderately high heat until browned in places and hot.
Add the balsamic, salt and pepper and toss until well combined, remove from heat and toss with the walnut pieces.