Pan Roasted Brussels Sprouts


1 to 1 1/2 pounds Brussels Sprouts
2 to 3 tablespoons
olive oil
2 tablespoons 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

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. Saute 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. Saute 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.

 

We made these last night and they were pretty good.  Hubby wants to have them again like this.  So I have to post the recipe so I don’t misplace it!!!

Jen C

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0 responses to “

  1. I HATE Brussels Sprouts, DH loves them.

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