JimCook
Senior Member
- Joined
- Feb 19, 2007
- Messages
- 792
- Reaction score
- 5
As a child, I was subjected to Brussel Sprouts that were overcooked, and therefore not eaten in their ideal state. While I enjoy cabbage, I went for some time ignoring Brussel Sprouts by simply recalling the memories of involuntary convulsions. Taking the matters into my own hands lately, I tried something last night that worked really well. Here's my best approximation of measurements...
8 Brussel Sprouts (prepared and quartered along length)
1 - 2 teaspoons of unsaltedButter
Salt and freshly ground Pepper
1/2 - 1 tablespoon Balsamic Vinegar
Parmaggiano Reggiano cheese
Heat a medium-sized frying pan with butter at medium-high heat until drops of water will sizzle in the pan (this will happen before the butter begins to brown). Add the Brussel Sprouts and some salt and freshly ground pepper. Sautee until the Brussel Sprouts start to brown on their cut sides and turn a brighter shade of green on their leaf sides. Depending on heat, this will take around 3-6 minutes. Once the green color of the leaves brightens, place the Brussel Sprouts onto a plate (pre-warmed is best) and drizzle the Balsamic Vinegar over the warm veggies. Top with freshly shredded Parmaggiano Reggiano cheese and serve immediately.
I didn't know how this would turn out, so I didn't take a picture before it was consumed. I was quite impressed at the end result and will definitely make this again soon.
- Jim
8 Brussel Sprouts (prepared and quartered along length)
1 - 2 teaspoons of unsaltedButter
Salt and freshly ground Pepper
1/2 - 1 tablespoon Balsamic Vinegar
Parmaggiano Reggiano cheese
Heat a medium-sized frying pan with butter at medium-high heat until drops of water will sizzle in the pan (this will happen before the butter begins to brown). Add the Brussel Sprouts and some salt and freshly ground pepper. Sautee until the Brussel Sprouts start to brown on their cut sides and turn a brighter shade of green on their leaf sides. Depending on heat, this will take around 3-6 minutes. Once the green color of the leaves brightens, place the Brussel Sprouts onto a plate (pre-warmed is best) and drizzle the Balsamic Vinegar over the warm veggies. Top with freshly shredded Parmaggiano Reggiano cheese and serve immediately.
I didn't know how this would turn out, so I didn't take a picture before it was consumed. I was quite impressed at the end result and will definitely make this again soon.
- Jim
