by ADMIN on FEBRUARY 28, 2012
Did you squinch your nose up when I mentioned Brussels sprouts? If you did, you’re not alone. Brussels sprouts are quite the controversial veggie! You either love them, hate them, or think you hate them even though they’ve never crossed your lips.
Well just like this recipe, these Brussels sprouts can make a non-believe believe (in liking this cruciferous veggie, that is!). With the gentle bite of balsamic balanced with a sprinkle of maple syrup – you may in fact ask for these petite cabbages again!
TIP: Brussels sprouts have develop a bitter flavor if cooked for too long. So be sure to keep an eye on your sprouts to prevent over-cooking! Balsamic Brussels Sprouts Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 3 Brussels sprouts tossed with balsamic vinegar and a drizzle of maple syrup.
¾ to 1 pound Brussels sprouts
1 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 Tbsp balsamic vinegar
2 tsp maple syrup
2 tsp butter
Salt and pepper to taste
Trim the stems of each Brussels sprout, remove any lose outer leaves, and cut in half.
Bring a pot of water to boil, then blanch (quickly boil) the sprouts for 5 minutes. Rinse in cold water after to stop them from cooking further.
While water is boiling, dice onion and garlic. Saute them over medium high heat with olive oil - cook until translucent.
Add Brussels sprouts, salt and pepper to onions and cook, cut side down, for about 5 minutes, or until the cut-side begins to brown slightly.
Add balsamic vinegar, maple syrup, and butter to Brussels sprouts and stir to combine flavors. Let cook for another 5 minutes or so.