Like so many people, I hated Brussels sprouts when I was little. But that was because we only had them steamed or boiled (which, personally, I think should be outlawed). Once I discovered the joy of sauteed or roasted Brussels, they quickly became one of my favorite vegetables. This is a very simple preparation because that's all they really need. It was born out of a regular episode of sauteeing Brussels sprouts where they were left just a little too long until they lightly charred. That charred flavor, with a bright little splash of vinaigrette, turned out to be wonderful with the sweetness in a well cooked young Brussels sprout. - fiveandspice —fiveandspice
Test Kitchen Notes
This is a great simple preparation, the sprouts were done while maintaining a nice crunch. Sauteing removed some of the strong taste associated with this vegetable. I used approximately 2 tablespoons of sherry wine vinegar and a good 1/2 cup of Parmesan cheese. A sublime dish—wish I'd made it for Thanksgiving. —shelovestocook
- Serves 4
Brussels sprouts (preferrably small ones), cleaned and halved lengthwise
butter, plus a little more if necessary
of sherry vinegar
salt and pepper
- In a very large sautee pan, heat the butter over medium-high until it is melted and bubbling. Put the Brussels sprouts into the pan cut sides down. Leave them to cook without stirring them around for several minutes (3-5), until the cut sides of the sprouts have developed a dark brown crust. Then flip them all.
- If the pan is totally dry, at this point, add another little pat of butter. Cook the rounded sides of the sprouts for about 1 minutes, then pour in the water and turn the heat down to simmer, to let the Brussels sprouts cook through. Sprinkle them with salt and pepper.
- Once all of the water has evaporated off, splash the Brussels sprouts with a little sherry vinegar and toss them. Transfer to a serving dish and sprinkle with freshly grated Parmesan.