Roasting the Brussels Sprouts gives a caramelized effect to them. This recipe is
easy to make and so good!
More of Linda's
delicious
Brussels Sprouts Recipes.
Pan Roasted
Brussels Sprouts
Recipe Type:
Brussels Sprouts,
Balsamic Vinegar,
Pecans
Yields: 4 to 6 servings
Prep time: 15 min
Cook time: 15 min
Ingredients:
1 to 1 1/2 pounds Brussels Sprouts
2 to 3 tablespoons
olive oil
2 tablespoons good-quality
Balsamic Vinegar
1/4 cup water
1/4 cup butter
1/2 cup chopped pecans (or nuts of your choice)
Coarse
salt
Freshly-ground pepper
Preparation:
Cut the stems from the Brussels
Sprouts, and remove any blemished
leaves. With a V-shaped cut, remove the core
(this technique opens the leaves of the sprouts slightly without destroying their integrity, which
makes available more area, and more texture, for the added flavorings to hang on to.)
In a large frying pan (I like to use my
cast-iron
skillet), heat the
olive oil over medium-high heat almost to the smoking point.
Sauté the sprouts until they just start to brown. Add the
balsamic vinegar, turn the heat to low, and cover. After about 2
minutes, remove cover and add 1/4 cup of water. Cover and
continue cooking until the sprouts start to soften,
approximately 8 to 10 minutes. NOTE: They should be brown but
not burned.
Turn the heat up to high, add
butter and pecans. Sauté for 1 to 2 minutes or until the pecans
are lightly toasted. Remove from heat and add salt and pepper to
taste. Serve immediately.
Makes 4 to 6 servings.
