Balsamic Glazed Brussels Sprouts

By Addie

Mark Peel (chef at Campanile) dropped a recipe for balsamic glazed brussels sprouts that sounded a little too perfect.

The brussels sprouts were sautéed quickly, doused in copious amounts of balsamic vinegar, and then roasted until the vinegar condensed into a glorious syrup that coated every inch of the vegetables. I was sold. All I had to do was make the call for the fiance to pick up some brussels sprouts (which are apparently in season) and some cheap balsamic vinegar (no need to ruin the good stuff). It’s dead simple, and can be turned out in less than a half hour.

Ingredients

• 1 tablespoon Canola Oil
• 1 pound brussels sprouts, halved
• Balsamic vinegar
• Salt

Preparation

Step 1

Preheat the oven to 400°F.


Heat the oil over high heat in an iron skillet. When almost smoking, dump in the sprouts. Cook for a minute or two, until slightly browned.


Pour in enough balsamic vinegar to come 1/4 way up the brussels sprouts. It’s a lot.


Cover the pan with foil, and transfer to the oven. Cook for 15 minutes.


Remove the foil, and return the pan to the burner over high heat. Cook until the balsamic vinegar reduces, about another minute. Season with salt and serve.
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REVIEWS:

I've done the same thing with pearl onions—though I skip the oven and keep it on the stovetop to simmer, and toss in a little sugar and thyme.

Is there some way to add bacon to this?! I love the sprouts!

Yes you can add bacon! Just the other night, I made b-sprouts in a cast iron skillet with some shitakes and pancetta. Melt a tiny bit of butter in a skillet on medium. After it foams, spread it around the pan and add your pancetta or bacon. Let the pork render a little, then turn up the heat and add the sprouts. Proceed to your heart's content!

Eee! I just wrote about this last night -- Brussels sprouts are truly making a comeback. :)

I would take seyo's instructions for adding bacon to heart; it sounds terrific. I've also got a suggestion for pancetta, black pepper and cream in the link above. Brussels sprouts are finally getting some love again!

Awesome. I've got a bottle of raspberry balsamic that I was gifted and have been pondering what to do with. When I use balsamic vinegar, I generally don't want a raspberry flavor, but I'm thinking it might work here.

Our farmer's market finally opens, although don't think it is brussel sprout time yet. I really enjoyed BS's for the first time when I cooked them immediately after slicing them off of that big, cumbersome root and they were actually sugary and sweet. I will try this recipe immediately if I find any this weekend.