A while back, Nick wrote about a balsamic-glazed Brussels sprouts recipe that he seemed relatively happy with. Now, I personally happen to have the greatest, simplest balsamic Brussels sprouts recipe known to man in my repertoire—a recipe that converts the non-lovers and the childhood-fearers—which I found on a flyer when I visited Dan Barber's upstate restaurant Blue Hill at Stone Barns. Although I wanted to write about my Brussels sprouts recipe, Nick had already covered that territory—I cut my losses and moved on.
But then I was visiting him this past weekend, and we picked up a bag of Brussels sprouts. While we were trying to figure out how they should be cooked, I offered to take over with Barber's recipe. Upon tasting them, Nick immediately began interrogating me as to why this recipe hadn't show up in the Dinner Tonight column. I pointed out that he had already laid claim to this particular vegetable-vinegar combination, at which point he feigned ignorance and told me he didn't remember. When I proved it to him, he conceded, but also gave me the permission to declare this particular recipe superior.
This is the balsamic-glazed Brussels Sprouts recipe—it's dead easy and takes less than ten minutes.
About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it here at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.
Dinner Tonight: Dan Barber's Brussels Sprouts
About This Recipe
|Yield:||2 as a side|
|This recipe appears in:||Dan Barber Says We Need to Like Organ Meat How to Make Brussels Sprouts Chips Photo of the Day: Brussels Sprout Xmas Tree|
- 2 cups Brussels sprouts, cut in half lengthwise
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Preheat the oven to 400°F.
Gently heat the oil in a cast iron skillet, then add the sprouts, cut-side down. Cook without moving until they brown nicely and develop a crust. This is where the flavor happens.
Transfer the skillet to the oven and roast for 4 minutes.
Remove from the oven and, using tongs, turn each sprout over carefully onto its back. Add the balsamic vinegar to deglaze, gently shaking and tossing the skillet until there is no excess vinegar in the pan. Season to taste with salt and pepper, and serve immediately.