Brussel Sprouts with Truffle Butter

1 pound Brussel Sprouts trimmed and halved

3 tablespoons truffle butter

1/4 cup panko bread crumbs

2 tablespoons red wine vinegar

1 tablespoon salt

1/2 teaspoon pepper

1. In a large pot of boiling water cook Brussel  Sprouts until tender about 5 minutes.
2. Drain thoroughly,cut Brussel Sprouts in half length wise and set aside
3. Melt truffle butter in a large heavy bottomed skillet over medium heat
4. Add Brussel Sprouts and increase heat to high. Cook stirring often until sprouts are browned, about 5 minutes.
5. Sprinkle bread crumbs over sprouts and stir to combine.
6. Add vinegar and season with salt and pepper