Creamy Braised Brussels Sprouts - cooking recipe

Ingredients

3 tablespoons grapeseed oil (changed from olive oil)
1 1/2 lbs Brussels sprouts, trimmed and cut in half (or quarter them if large)
2 small shallots, finely diced
1 cup heavy cream
salt, to taste
fresh cracked black pepper, to taste
1 tablespoon dark aged balsamic vinegar, to taste

Preparation

Heat the grape seed oil in a large skillet or Dutch oven over medium-high heat.
Toss in the Brussels sprouts and shallots; saute, stirring occasionally until the sprouts are browned in some spots; about 5 minutes.
Pour in the heavy cream, season with salt and pepper to taste, stirring to mix then cover.
Reduce the heat to low and simmer, stirring occasionally until the sprouts are tender enough to pierce easily with a tip of a paring knife, approximately 30-35 minutes.
Stir in the balsamic vinegar. Taste and add more salt and vinegar if needed.
Simmer, uncovered for 1-2 minutes to allow the flavors to mingle. Be careful not to boil the mixture once you've added the heavy cream!
Serve immediately.