Ingredients
- 2 pounds Brussels sprouts
- 1 tablespoon coarse salt, plus more to taste
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper, to taste
- 1/2 cup (1 stick) unsalted butter, cut into pieces and chilled
- 2 tablespoons balsamic vinegar
- 1/4 cup capers, drained, for garnish
- 2 tablespoons shredded Kasseri cheese*, for garnish
- Kasseri cheese is a Greek sheep’s-milk cheese that is semi hard and slightly tangy. It can be found in specialty markets. Provolone may be substituted.
Preparation
Step 1
Cut tough stem ends from Brussels sprouts and peel off bruised outer leaves.
Cut sprouts in half.
Prepare a bowl of ice water and line a large bowl with paper towels.
Bring a large pot of water to a boil; add 1 tablespoon salt.
Add Brussels sprouts and cook 4 to 5 minutes, until bright green and just crisp-tender.
Remove sprouts with a slotted spoon and transfer to ice water; drain and transfer to paper-towel-lined bowl.
Heat a large skillet over medium heat and add olive oil. Add Brussels sprouts, cut-side down, and cook 3 to 4 minutes, until light brown. Season to taste with salt and pepper.
Add butter and cook until butter browns and develops a nutty aroma.
Sprouts will begin to caramelize and turn golden brown.
Add balsamic vinegar, then lower heat to slightly reduce.
Garnish with capers and shredded Kasseri cheese. Serve hot.