Brussels Sprouts are the new kale; everyone loves crowing about how much they love them. Such new found adoration would be farcical except that I’m so happy that the little cabbages are getting some love that I crow along with the crowd!
Instead of steaming the sprouts lots of folks are sauteing them, which not only brings out their sweetness but also allows for the additions of apple or cured pork like bacon or pancetta. While I’m a huge fan of adding seasoned pork to cooked cabbage or greens, I decided to stay with a simpler dish and used the balsamic vinegar to augment the natural sweetness of the sprouts.
This is a quick and easy recipe that you can whip up in 10 minutes. By slicing the sprouts thinly, they cook up faster and have a nice crispy edge. Also, you are almost 100 percent guaranteed to avoid the charge of them being bitter when you use the splash of balsamic vinegar to deglaze the pan! Tossing in some nuts (almonds, pecans or pine nuts) would also make a great addition to this dish.
Sweet and Savory Brussels Sprouts
1/2 lb Brussels sprouts
3-4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon salt
Trim ends of Sprouts and peel outer leaves. Slice into 1/4 inch slices. Heat pan on high heat and add olive oil. Add garlic and stir immediately. When you begin to smell garlic add sprouts and toss to coat with oil. Allow to cook on medium high heat for 3 minutes, then stir and cook another 3 minutes until some edges begin to brown. Add salt and cook another minute. Add balsamic vinegar and stir to coat. Cook another 3 minutes to allow edges to crisp. Serve hot or cold.