Brussels Sprouts With Warm Balsamic Vinaigrette - cooking recipe

Ingredients

1/2 lb frozen petite Brussels sprout (I like Hanover Gold Line)
1 tablespoon butter
1/4 cup diced onion
1/4 cup chicken broth
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1 teaspoon sugar

Preparation

Boil or steam Brussels sprouts until just crisp tender.
While sprouts are cooking, melt butter in skillet or saucepan.
Add onion and saute over medium low heat until soft and golden, about 5 minutes.
Add chicken broth, balsamic vinegar, mustard, salt and sugar.
Bring to a boil, lower heat, and let simmer for 1 minute.
Add cooked Brussels sprouts, stir to coat, and let simmer for 2 to 3 minutes.
Serve warm.