Dan Barber's Brussels Sprouts

By Addie

A while back, Nick wrote about a balsamic-glazed Brussels sprouts recipe that he seemed relatively happy with. Now, I personally happen to have the greatest, simplest balsamic Brussels sprouts recipe known to man in my repertoire—a recipe that converts the non-lovers and the childhood-fearers—which I found on a flyer when I visited Dan Barber's upstate restaurant Blue Hill at Stone Barns. Although I wanted to write about my Brussels sprouts recipe, Nick had already covered that territory—I cut my losses and moved on.

But then I was visiting him this past weekend, and we picked up a bag of Brussels sprouts. While we were trying to figure out how they should be cooked, I offered to take over with Barber's recipe. Upon tasting them, Nick immediately began interrogating me as to why this recipe hadn't show up in the Dinner Tonight column. I pointed out that he had already laid claim to this particular vegetable-vinegar combination, at which point he feigned ignorance and told me he didn't remember. When I proved it to him, he conceded, but also gave me the permission to declare this particular recipe superior.

This is the balsamic-glazed Brussels Sprouts recipe—it's dead easy and takes less than ten minutes.

Ingredients

• 2 cups Brussels sprouts, cut in half lengthwise
• 3 tablespoons olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper to taste

Preparation

Step 1

Preheat the oven to 400°F.

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.

Transfer the skillet to the oven and roast for 4 minutes.

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.
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COMMENTS:

That is exactly the way I make brussel sprouts. It's the best. But it's still next to impossible to convince a confirmed brussel sprout hater to even taste them. They are so easy I just make them for myself!

Oh, we'll have to try this! We've been using 101 Cookbooks recipe, which is similar in preparation but adds Parmesan cheese. Yummy!

Completely inspiring! Making this for dinner tonight. Thanks!

I will try this tonight, as well. My husbands claims to be a die-hard sprout hater ... we'll see! Thanks.

I loooove brussels sprouts! I saw some nice ones in whole foods the other day, and this recipe is reason enough to get some.

This recipe didn't do anything for me. Maybe because I didn't use a cast-iron skillet? In any case, it wasn't any better than my usual (easier) method of cut sprouts in half, toss with olive oil, sprinkle with salt, and roast at whatever temp the main dish calls for, stirring occasionally, until tender.

I have to agree - I too never use a cast iron skillet. But, what I do is, mix baby carrots with the brussel sprouts in a big bowl, with olive oil, coarse ground salt and fresh ground pepper, lay them on a cookie sheet or in a baking dish and roast them at 400° for 30-35 minutes. The carrot turn out so sweet and the brussel sprouts are just yummy!!!

I roast mine in a hot oven also, but I'd love to try the addition of balsamic. I will definitely make this. A sprinkle of parm at the end can only add to the goodness!

I never loved brussel sprouts...now I do. I made this recipe for Sunday brunch and it is absolutely delicious! I added some green onion slivers to the finished dish. Rave reviews! The sprouts are now in season, so I will definitely buy more. Thanks!

We grow our own sprouts, and he's picking the first of 2009 today. I will definitely try this recipe tonight. I usually just steam then, squeeze fresh lemon juice over, season with butter and S&P.

Finally made these tonight. I love brussels sprouts, and this is now my all-time favorite preparation. Even better than roasting them with bacon! That sweetness from the balsamic vinegar is amazing.

I just made these and they are incredible! I used a lemon balsamic instead of plain and holy cow, the flavors! I've never cooked fresh Brussels sprouts before, but saw them at the farmer's market and had to pick some up. I found a recipe for an au gratin dish, but why would you want to cover up that terrific flavor with cheese and bread crumbs?