Pan-roasted Brussel Sprouts               

 tags (edit): @Favorite @Tried @Vogel Easy Vegetables  

 

The strong odor associated with brussels sprouts can be caused by overcooking or selecting old sprouts. How can you tell an aged sprout from freshly picked? Inspect the sprouts to make sure the leaves aren't wilted or speckled with worm holes. Also, check the bottom of the sprout where it's been cut away from the stalk -- it should not be dark brown or dried out. Brussels sprouts can be stored in the refrigerator for up to 3 days.

Ingredients

1 pound Brussels Sprouts
2 tablespoon Olive Oil
2 tablespoon Balsamic Vinegar
1/4 cup Water
1/4 cup Unsalted Butter Pulgra is an excellent choice
1/2 cup Pecans (or any nuts you like), chopped
to taste Salt and Pepper


 

Instructions
 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 (cast-iron skillet is perfect for this), 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 nicely browned but not burned.

Turn the heat up to high, add butter and pecans (if using -- if not using, do not add butter or nuts). 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.


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Yields: 4 Servings
    

notes:  From http://whatscookingamerica.net/Vegetables/BrusselSproutsPanRoasted.htm

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