I try to skip the Market Report by Laura Avery if at all possible. It’s the first segment in KCRW’s Good Food, a fantastic podcast I listen to every week (I suppose it is on the radio, too). I skip it not because it’s particularly uninteresting, but because I get lost in the explanations about food that is in season about, oh, 2,258 miles from my Midwestern home. Really, I’ve got nothing against her. But, last week the effort required to fast forward wasn’t worth it, and nary a minute into the segment, interviewee Mark Peel (chef at Campanile) dropped a recipe for balsamic glazed brussels sprouts that sounded a little too perfect.
The brussels sprouts were sautéed quickly, doused in copious amounts of balsamic vinegar, and then roasted until the vinegar condensed into a glorious syrup that coated every inch of the vegetables. I was sold. All I had to do was make the call for the fiance to pick up some brussels sprouts (which are apparently in season) and some cheap balsamic vinegar (no need to ruin the good stuff). It’s dead simple, and can be turned out in less than a half hour.
- 1 tablespoon Canola Oil
- 1 pound brussels sprouts, halved
- Balsamic vinegar
Preheat the oven to 400°F.
Heat the oil over high heat in an iron skillet. When almost smoking, dump in the sprouts. Cook for a minute or two, until slightly browned.
Pour in enough balsamic vinegar to come 1/4 way up the brussels sprouts. It’s a lot.
Cover the pan with foil, and transfer to the oven. Cook for 15 minutes.
Remove the foil, and return the pan to the burner over high heat. Cook until the balsamic vinegar reduces, about another minute. Season with salt and serve.