If you’re still not a fan of the Brussels sprout, a petite nudge is coming your way. Perhaps tonight’s the night you sit down at the dinner table, no funny business, fork in shaky hand and eyes wide. Within two quick minutes, gloriously strong balsamic vinegar and sweet apples envelop the cruciferettes, the flavors start bursting, steam fills the air, there’s some fresh crunch, some yield, the apple skin snaps and hey–seconds anyone?
Balsamic Brussels Sprouts
1 pound (two large handfuls) Brussels sprouts, ends lopped off and finely chopped
1 apple, thinly sliced
1 clove garlic, finely minced
2 tablespoons balsamic vinegar
1 pinch (or more!) red pepper flakes
3 tablespoons olive oil or butter
In a large saute pan, heat olive oil (or butter) over medium heat. Add apple slices and allow to soften, about 3 minutes. Turn up heat, add garlic, sprouts and a good amount of salt. Cook for about one minute (you want to heat the sprouts through, but not cook them terribly long), then add vinegar and pepper flakes. Cook for another minute, then off the heat, into a bowl and to the table with it. Serves four as a side dish.
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