Monday, January 21, 2013

Recipe: Balsamic Glazed Brussel Sprouts

 I love Brussels Sprouts and eat them steamed, roasted or raw in salads.  Tonight, I wanted to try something different, so I made quick balsamic glaze that added a tang and sweetness that was rather refreshing in contrast to the cabbage like vegetable.  I roasted the vegetables first after washing them and trimming the ends.  (Some people cut an "X" into the bottom to assist in even cooking.)  While they were finishing up, I made a quick balsamic glaze using some white balsamic vinegar, shallots and a pat of butter. It was delicious!

Brussels Sprouts, rinsed and trimmed
2 T olive oil
1 shallot, chopped
1/2 cup balsamic vinegar
1 pat butter
1 T olive oil

Steam brussels sprouts either in the microwave for 4 minutes or in a pot of water.  Drain and sprinkle with 2 T olive oil.  Place pan in 350 degree oven.  Cook until sprouts have caramelized and are soft, about 30 minutes.
Make glaze.  In a small fry pan heat 1 T olive oil and chopped shallot until soft and aromatic. After it sizzles for a couple of minutes, slowly add the balsamic vinegar.  Bring to a simmer and allow to reduce by half.  When reduced, whisk in the butter and pour over the brussels sprouts.  Serve.  They are even better the next day, if there are any left!


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