Brussels sprouts are one of those foods with a bad rap. Broccoli, too. Personally, I love them. A while back I picked up a bag of frozen Brussels sprouts from Publix, and they’ve been hanging out in the freezer waiting for some inspiration. I decided tonight that I wanted to bust them out with a balsamic glaze. The results were amazing.
I cooked the sprouts according to the package directions to get them thawed and softened. The end results from this method might be a little mushy for some tastes, but I liked it just fine. Once they were done cooking, I spread them out on a baking sheet to cool just a bit. From there, I cut them in half lengthwise with a dinner knife. In a cast iron skillet, I added 1 T of olive oil and set the stove to medium-high. I added the cut up Brussels, and let them hang out. This is the hard part…leaving them alone. Getting the beautiful brown…almost caramelization…is key. You don’t want them to burn, of course. Once the Brussels start to brown, mix them once or twice to let another side brown.
At this point, it was time to get going on the glaze. It’s really complicated…wait for it…I measured out 1/3 cup of balsamic vinegar and added it to a small saucepan on medium-high. Then I let it do it’s thing, bubbling away, until the liquid was reduced by half. That’s it!
To the Brussels, I added 2 T of unsalted butter, 1 t salt, and 1/2 t black pepper for seasoning. When the vinegar is reduced, add it to the Brussels, and stir to combine.
Enjoy! They’re so good!!!
It would also be good to cook a little bacon in the pan before throwing in the Brussels sprouts, and a few chopped walnuts or pecans would really take it over the edge. I’ll just have to experiment and report back!
Oh, and I was surprised to find out what Brussels sprouts look like when they’re grown. I saw them on the “vine” at the Farmers’ Market one day, and it totally freaked me out. I couldn’t believe it.