Dinner Tonight: Balsamic Glazed Brussels Sprouts
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.
Brussels Sprouts with Balsamic vinegar
- makes 4 servings -
Ingredients
1 tablespoon Canola Oil
1 pound brussels sprouts, halved
Balsamic vinegar
Salt
Procedure
1. Preheat the oven to 400°F.
2. 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.
3. Pour in enough balsamic vinegar to come 1/4 way up the brussels sprouts. It’s a lot.
4. Cover the pan with foil, and transfer to the oven. Cook for 15 minutes.
5. 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.
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6 Comments:
I've done the same thing with pearl onions—though I skip the oven and keep it on the stovetop to simmer, and toss in a little sugar and thyme.
mandybrown at 4:55PM on 12/14/07
Is there some way to add bacon to this?! I love the sprouts!
ride&cook at 6:18PM on 12/14/07
Yes you can add bacon! Just the other night, I made b-sprouts in a cast iron skillet with some shitakes and pancetta. Melt a tiny bit of butter in a skillet on medium. After it foams, spread it around the pan and add your pancetta or bacon. Let the pork render a little, then turn up the heat and add the sprouts. Proceed to your heart's content!
seyo at 8:07PM on 12/14/07
Eee! I just wrote about this last night -- Brussels sprouts are truly making a comeback. :)
ride&cook, I would take seyo's instructions for adding bacon to heart; it sounds terrific. I've also got a suggestion for pancetta, black pepper and cream in the link above. Brussels sprouts are finally getting some love again!
sheeats at 11:28PM on 12/14/07
Awesome. I've got a bottle of raspberry balsamic that I was gifted and have been pondering what to do with. When I use balsamic vinegar, I generally don't want a raspberry flavor, but I'm thinking it might work here.
kurteye at 8:08AM on 12/15/07
Our farmer's market finally opens, although don't think it is brussel sprout time yet. I really enjoyed BS's for the first time when I cooked them immediately after slicing them off of that big, cumbersome root and they were actually sugary and sweet. I will try this recipe immediately if I find any this weekend.
Jbout at 5:31PM on 05/13/08