Wednesday, October 4, 2006

Golden-Crusted Brussels Sprouts

Golden-Crusted Brussels Sprouts

(I talked about this recipe here)

24 smallish Brussels sprouts
1 tablespoon plus 2 teaspoons olive oil, divided
salt and pepper to taste (if you have sea or kosher salt, you'll want to use it here)
1-2 tablespoons balsamic vinegar

Wash and pat dry Brussels sprouts, trim stems and pull off any raggedy looking outer leaves.
Slice each sprout in half from stem to top.
In a bowl, toss sprouts with 2 teaspoons olive oil.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Place Brussels sprouts in pan, flat side down, in a single layer.
Cover, and cook without stirring or tossing for 5-7 minutes - until they're tender and the bottoms show just a hint of browning.
Once the sprouts are barely tender, uncover and turn up the heat to high. Cook until the flat sides are deep brown and caramelized - about 2 minutes. Toss them once or twice to get a little browning on the round sides.
Turn off heat and season to taste with salt and pepper.
Toss with balsamic vinegar to taste (we like lots!).

makes 3-4 side dish-sized servings
adapted from: 101 Cookbooks

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