Preheat oven to 375 degrees F. Prepare the Brussels Sprouts right before cooking so that there is still some water on them from being rinsed.

Set an oven-proof skillet over medium heat, add the oil and when it is hot, but not smoking, add the Brussels sprouts. Add a little salt and pepper, toss quickly so the sprouts are all coated with a bit of the oil, cover the skillet with a tight-fitting lid and lower the heat to low. Set a timer for 2 minutes. Remove the lid and raise the heat to medium. Cook for another minute.

Transfer the skillet to the preheated oven and cook, uncovered, for 10 minutes. Check the sprouts for tenderness and continue cooking for another 3-5 minutes if they are too firm.

When cooked to desired tenderness, remove from the oven and sprinkle with the balsamic vinegar. Toss and serve immediately. 171 calories/serving; GL=0.5, Glycals=3.5