Cut 500 g Brussels sprouts into quarters. Heat a large saucepan over high. Add 2 tbsp olive oil, then Brussels sprouts. Cook until they turn bright green, about 2 min. Stir in 1/3 cup white balsamic vinegar, 1 tbsp granulated sugar and 1/8 tsp salt. Cook, stirring occasionally, until Brussels sprouts are lightly caramelized, 3 more min.