Balsamic Brussels Sprouts
I was at the grocery store, debating whether to write a blog about Thanksgiving (the obvious choice) or brussels sprouts. Seriously. I like them, and everyone is writing food blogs about Thanksgiving. Then I saw these:
Holy stalk of brussels sprouts! Clearly Thanksgiving can wait another day or two!
Brussels have a terribly unfair reputation. I didn’t try them for the longest time because I only heard stories about how unpalatable they were. Then my college roommate made me some that were boiled in water and tossed with butter. They weren’t…amazing. It was several years before I tried them again. The problem with boiling brussels sprouts is that they tend to give off a rather unpleasant sulfurous odor, caused by a chemical called glucosinolate sinigrin. Supposedly the chemical is released when the brussels are overcooked, but I find this is much more likely to happen from boiling as opposed to sauteing or roasting. Besides, roasting and sauteing provide caramelization, and caramelization = flavor. I’m not sure what boiling accomplishes, aside from fear and loathing in children.
This is a very simple, straight-forward preparation. It’s a great side dish to many dinners. You’ll need the following:
- Brussels Sprouts, washed
- 2-3 cloves garlic, chopped
- Extra-virgin olive oil
- Balsamic vinegar
- Salt & Pepper
Heat a saute pan on medium-low and once it’s toasty add some oil, 1-3 tablespoons. Slice the tough ends off the bottom of the sprouts and then slice them in half, discarding any wilted leaves. It doesn’t really matter which way you slice them but I usually go root to top. Sprinkle with salt and pepper.
Once the oil is reasonably hot (you don’t want to burn them but I like a light sizzle), start adding the brussels. You can just toss them in but personally I like to add them cut side down. I think it helps them caramelize and absorb the flavors better.
Let them sit for a few minutes, checking periodically for browning. This will probably take around 5 minutes, depending on how hot your pan is. Once they have a nice, golden color, move some to the side and add the garlic.
The garlic will only take a minute or two to cook and then you can toss everything together, along with some more salt and pepper…
Next, add a nice douse of balsamic vinegar. I just eye it out, really. If you need an amount, try 1/4 cup. You can turn up the heat a bit at this point because you want the balsamic to reduce to more of a syrup consistency. If you have some handy, you can also add a splash of red or port wine. Once the majority of the liquid is absorbed, you’re done! Give them a taste to see if the seasoning needs to be adjusted.
Voila.
And here is another Brussels sprouts recipe that is just trying to make me get over the fact that I don’t particularly care for them. Sooo tempting!
So brave to tackle the brussel! I admit to a distaste as child for them, but this makes me want to give another go. PLUS my mother loves them so maybe I will make this for her! Thanks for sharing!
I make this recipe, or something very close all the time. i love brussels sprouts, especially off the stalk.
I saw brussels sprouts on the stalk at Fresh Market just the other day. We love them at our house. I’m going to try this. Thanks for stopping by my blog and leaving a comment. I love the name of your blog. Great minds think alike. Ha!
You know I didn’t even notice the name of your blog until after I commented. Great minds do think alike! Thanks for your wonderful comments.
These look fantastic! I think you win for most appetizing brussels sprouts pictures!
Thanks for your comment on my blog. Count me in as another brussels sprouts hater but your pictures look so tempting, I may just buy some and give them another go!
I absolutely love brussels sprouts, and have since I was a kid (though also loved peas and beets as a child), and I can’t wait to try this recipe!! Sounds delicious.
A friend made a similar version for me last December, but I think they were baked in the oven? Or grilled? They were spectacular.
I have just never learned to like brussel sprouts. I’ve tried and tried, but alas…I just don’t like them. yours look great though…makes me wish I liked them…
I’ve never seen what a brussels sprout grew on, how interesting! I’m a big brussels sprouts fan!
Hi, fellow WA Post person :)
How funny, I made Brussels sprouts w/balsamic just this past weekend, but roasted mine.
Great idea on adding garlic!
I really had know idea they grow this way! Great photos :) And wish you a very happy 2010!