Perfect Brussels Sprouts: sweet from natural caramelization, enriched with butter and given a slight tang from cider vinegar!
They look so appealing in the market, all bundled up in a little green net bag. Or better yet, strong and tall, on their stalk, like a large green pussywillow branch. They speak of the harvest and just seem like something that would be good to cook.
It’s almost Thanksgiving and, as I do this every year, I bought some. And as I do every year, I get home and put them in the produce drawer of my fridge and there they sit.
Because I am conflicted about Brussels Sprouts.
In essence, I like the idea of Brussels Sprouts more than I like the actuality. I think, “Oh yes! Brussels Sprouts. Good Idea!” I ignore the lingering memory from my childhood of brussels sprouts boiled long and hard until the whole house smelled like cabbage. I focus on how fresh and green they look and the fact that everyone seems to like them.
I was resolved not to let them waste away in my refrigerator this year. And then I remembered this recipe for Roasted Brussels Sprouts. It comes from Wicked Weed, a craft brew pub in Asheville and they shared it in Farmer & Chef Asheville, a cookbook of Asheville recipes (you will even find one of mine in there). The recipe is for 2-4 people and is not easily increased so it won’t work for a Thanksgiving crowd but for a home dinner, it’s genius.
Brussel Sprouts are halved and place in an oiled, oven-proof saute pan.
Turn on the heat and sprinkle them with sugar and a little salt. Add a some butter and when the butter has melted, put them in a hot oven
After they have softened and caramelized, they are tossed in a little vinegar.
That’s it. Short, sweet and easy.
I could eat these Brussels Sprouts everyday!
ROASTED BRUSSELS SPROUTS A LA WICKED WEED
- 1 lb Brussels Sprouts
- 2 tbsp canola oil
- 3 tbsp. butter
- 1/1/2 tbsp sugar
- 1 tsp salt
- 1 tbsp cider vinegar
- Preheat the oven to 450 degrees.
- Trim the stems of the sprouts and cut them in half from top to bottom.
- Brush the oil evenly over the bottom of a large, oven-proof skillet. Arrange the brussels sprouts, cut side down, in the skillet.
- Place the skillet over medium-high heat and sprinkle the tops of the Brussels Sprouts with the sugar and salt. When the pan is hot, put 2 tablespoons of butter in the pan.
- Once the butter is melted place the pan in the hot oven. Roast for 10-12 minutes until the sprouts are caramelized.
- Remove the skillet from the oven and add the vinegar and the last tablespoon of the butter. Toss them around to deglaze the pan and coat the sprouts.
- Serve hot.