In a pinch.

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.