Braised Brussels Sprouts with Balsamic Vinegar and Soy Sauce

Author Notes

You know that time when you had that meal, and there was something that you never thought you'd like which turned out to not only be a revelation, but also was something that you just couldn't quite recreate, no matter what you tried? Having never liked Brussels sprouts in my life, I rocked up at a food-by-donation lunch and was served a scoopful of them by a congenial hipster lady, and I was too polite to say no. They were unforgettably good. Years later, I've landed on a "recipe" which ain't it, really, but it's close enough for me. —magpiekate