Balsamic Brussels Sprouts

Balsamic Brussels Sprouts 1 package (16 ounces) frozen Brussels sprouts, thawed 3 to 4 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons torn fresh basil leaves 1/2 to 1 teaspoon flaky sea salt 1/2 teaspoon coarsely ground pepper In a large skillet, heat oil over medium-high heat. Add Brussels sprouts to skillet and cook until heated through, 5-7 minutes. Transfer to a serving bowl. Drizzle with vinegar; sprinkle with basil, salt and pepper.