Very Good

 
 

Alcy’s Delicious Brussels Sprouts

Sauté 1 ½ onions thinly sliced,
in butter until softened. Add
salt and pepper, 1/3 cup cider vinegar
and 3 packets Splenda. Cook and then
transfer to a bowl.
In the same skillet or pan add some butter
1 to 2 tablespoon, melt and add Brussels
sprouts; big size halves or quarter, you
want uniform sizes. Cook until mostly
done. Add about ½ cup water or broth,
more salt and pepper. Cook until done.
Add onion, mix and heat.
Use 1 ½ to 2 pounds Brussels sprouts.