Let’s take a second to talk about brussel sprouts. This dreaded childhood vegetable that has recently seen a seasonal revival in high-end restaurants and home kitchens around the country, and it’s Cher-like comeback could not have come in a more delicious wave of popularity. In a previous post, I touted the marvels of Michael Symon’s Fried Brussel Sprouts at Bar Symon. I also recently sampled fresh market balsamic glazed brussels at For Defiance (post to come shortly!) and so I decided to try out this incredibly chic side-dish myself. I settled on a simple recipe from Dan Barber: Balsamic-Glazed Brussel Sprouts.
I wanted to add something of my own to the mix, so I decided to give my bottle of Blood Orange Infused Olive Oil a shot. The result was deliciously cripsy brussels with a hint of orange and the sweetness of the EVOO. The blod orange infusion paired very well with the aged balsamic vinegar used to deglaze the brussels. The one thing I would have done differently would have been to leave the brussels in the oven a bit longer, to get them crispy all over, instead of just on the side that was pan fried. Here is the fantastic recipe, courtesy of Serious Eats.
Dan Barber’s Balsamic-Glazed Brussels Sprouts
- serves 2 as a side -
Adapted from Dan Barber
Ingredients
2 cups Brussels sprouts, cut in half lengthwise
3 tablespoons olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
Procedure
1. Preheat the oven to 400°F.
2. Gently heat the oil in a cast iron skillet, then add the sprouts, cut-side down. Cook without moving until they brown nicely and develop a crust. This is where the flavor happens.
3. Transfer the skillet to the oven and roast for 4 minutes.
4. Remove from the oven and, using tongs, turn each sprout over carefully onto its back. Add the balsamic vinegar to deglaze, gently shaking and tossing the skillet until there is no excess vinegar in the pan. Season to taste with salt and pepper, and serve immediately.
