Serious Eats: Recipes

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.

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