Brussel sprouts seem to be a neglected vegetable. Reasons why:
1. Your grandma over-cooked them in the microwave when you were a child rendering them inedible, but insisted you eat them anyway because they are good for you.
2. They are often synonymous with boring and flavorless.
3. They are intimidating to prepare. What do you do with a baby cabbage?
Here is a recipe that will make you stop neglecting this vegetable, balsamic braised brussels sprouts. We browned the brussels in olive oil along with shallots and minced garlic, and then added balsamic vinegar to give them a sweet and tangy glaze. It’s packed with flavor and is a satisfying side to any fall or winter meal. This dish is sure to make you forget your childhood nightmares of eating brussels sprouts. Happy double dipping!
Recipe- adapted from www.smittenkitchen.com
Serves 6 to 8
- 2 teaspoons thyme leaves
- 2 tablespoons extra virgin olive oil plus an extra glug or two for drizzling
- 2 pounds medium-sized brussels sprouts, washed and trimmed
- Salt and pepper
- 3 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1/2 cup balsamic vinegar
- 2 tablespoons thyme leaves
- Heat olive oil in a large skillet over medium-high heat. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 7 to 10 minutes.
- Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
- Increase heat to high, add balsamic vinegar, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes. Taste, adjusting seasoning if necessary, and sprinkle with chopped thyme.
- Transfer to a serving bowl and serve warm. Enjoy!