In a pinch.

Standard

It’s Thanksgiving and I’ve opened up the “help line” on my Facebook page. Someone posted “I told a woman in Whole Foods yesterday to check out your blog for the Caramelized Brussels Sprouts recipe. It’s so simple.”

It is, and here’s the recipe. In fact I just finished halving the blanched Brussels sprouts. We’ll be serving these on our table today. Happy Thanksgiving!

Caramelized Brussels Sprouts

Ingredients:

  • 4 cups Brussels sprouts, trimmed
  • 2 tbs olive oil
  • 1 leek, thinly sliced
  • 1 onion, diced
  • 2 tbs Fig Balsamic vinegar, or another good, aged balsamic

Directions:

  • Boil a large pot of water, add 1 tbs salt and Brussels sprouts. Cook 1 minute. They will still be crisp. Remove to ice bath, cool, drain and dry. Cut in half.
  • Warm oil over medium-low heat in a 12” skillet. Add onion and leek and sauté until softened.
  • Add blanched Brussels sprouts and cook over medium-low heat until brussels sprouts turn brown and caramelize, 20-30 minutes.
  • Season to taste with salt, pepper and Fig Balsamic vinegar.
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