CHARRED BRUSSELS SPROUTS
"The layer of slightly bitter char on the sprouts balances the concentrated sweetness of the balsamic vinegar used in the recipe."
18 to 20 small Brussels sprouts, root ends trimmed
1 tbsp. olive oil
1 1/2 tsp. balsamic vinegar
2 tbsp. butter
Kosher salt and freshly ground black pepper
Cut the sprouts in half through the stem.
Heat the oil in a large saute pan over high heat. When hot, add sprouts and shake to coat with oil.
Turn sprouts cut-side down and cook undisturbed until deeply browned (almost black) on cut sides, 6 to 8 minutes.
Add vinegar and toss to coat sprouts (vinegar will evaporate). Reduce heat to low, turn sprouts cut-side down, and cook until tender when pierced, 3 to 4 minutes more.
Stir in butter and season with salt and pepper.
Makes 4 servings
Source: The Science of Good Food by David Joachim, Andrew Schloss, and A. Philip Handel
"The layer of slightly bitter char on the sprouts balances the concentrated sweetness of the balsamic vinegar used in the recipe."
18 to 20 small Brussels sprouts, root ends trimmed
1 tbsp. olive oil
1 1/2 tsp. balsamic vinegar
2 tbsp. butter
Kosher salt and freshly ground black pepper
Cut the sprouts in half through the stem.
Heat the oil in a large saute pan over high heat. When hot, add sprouts and shake to coat with oil.
Turn sprouts cut-side down and cook undisturbed until deeply browned (almost black) on cut sides, 6 to 8 minutes.
Add vinegar and toss to coat sprouts (vinegar will evaporate). Reduce heat to low, turn sprouts cut-side down, and cook until tender when pierced, 3 to 4 minutes more.
Stir in butter and season with salt and pepper.
Makes 4 servings
Source: The Science of Good Food by David Joachim, Andrew Schloss, and A. Philip Handel
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