One of my favorite sides is brussels sprouts. Growing up, I would NEVER eat them. I had only tried them steamed which were awful. They were like tiny stinky cabbages. No thank you. My mom loved them, but the rest of my family did not.
Many many years later, I was in NYC for work and I went to dinner with my co-workers at one of Mario Batali's restaurants, Otto Enoteca e Pizzeria. Someone ordered the roasted brussels sprouts and convinced me to try it again and I was hooked.
For a long time, I would only order them out, but then I started buying them and trying new ways of cooking them. I have roasted them and sauteed them many different ways. But one of my favorites is super simple and I always have the ingredients on hand for it.
A couple cloves of garlic thinly sliced
1 Tbl. Olive Oil
Balsamic Vinegar (a good one. I have a few that I buy locally, but I used Big Horn (local) which you can order online)
1. Cut off the stems of your brussels sprouts. Then chop them in half if they are on the large side. This helps them cook faster.
2. Heat your olive oil at medium heat in a saute pan. I usually just swirl the bottle a couple times in the pan.
3. Add your brussels sprouts. Stir to coat with the oil. Add in salt and pepper to your taste. Turn down your heat if they are cooking quickly. Cook for about 10 minutes, stirring often.
4. Once the brussels are close to being done, add in your garlic to brown. Do not burn your garlic.
5. Once the brussels are cooked to your liking (browned and semi-soft), turn down the heat to low and add in your balsamic vinegar. Start with a little and add more as you like. I usually let the vinegar cook in for about 2 to 3 minutes.
6. Serve and enjoy.
Do you love brussels sprouts?