Brussel Sprouts Recipe
Lightly fried, tossed in a balsamic reduction and topped with parmesan cheese
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Ingredients
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Vegetables
Balsamic Reduction
Toppings
Method
Preparation of Brussel Sprouts
- 1
Trim and Halve
Trim the stem ends of the brussel sprouts and remove any yellow or damaged outer leaves. Cut each brussel sprout in half lengthwise.
- 2
Rinse
Place the halved brussel sprouts in a bowl of cold water and rinse them thoroughly to remove any dirt or debris. Drain and set aside.
Making the Balsamic Reduction
- 3
Combine Ingredients
In a small saucepan, combine the balsamic vinegar and honey. Stir well to mix.
- 4
Simmer
Heat the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the mixture has thickened and reduced by half.
- 5
Cool
Remove the saucepan from heat and let the balsamic reduction cool slightly before using.
Cooking the Brussel Sprouts
- 6
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat.
- 7
Fry the Sprouts
Add the halved brussel sprouts to the skillet, cut side down. Season with salt and black pepper. Fry for about 5-7 minutes, or until they are golden brown and crispy on the cut side.
- 8
Toss with Balsamic Reduction
Once the brussel sprouts are cooked, reduce the heat to low. Drizzle the balsamic reduction over the sprouts and toss gently to coat them evenly.
Serving
- 9
Plate the Dish
Transfer the brussel sprouts to a serving platter. Grate the parmesan cheese over the top while they are still warm.
- 10
Garnish
Serve immediately, garnished with additional black pepper if desired.
