Blistered Brussels Sprouts
It doesn’t take a lot of effort to bring out the sweet, nutty flavor of brussels sprouts. This simple recipe uses only light seasonings, and then lets the sprouts shine. A garlic and balsamic glaze makes a dramatically flavorful sauce to drizzle on top. Ideal for a light side dish, these brussels sprouts have less than 80 calories per serving.
- 1 cup balsamic vinegar
- 2 cloves garlic, coarsely chopped
- 1 lb. brussels sprouts, ends trimmed, cut in half lengthwise
- ¼ tsp. sea salt (or Himalayan salt)
- 2 Tbsp. water
Here are your instructions:
Place vinegar and garlic in small non-reactive saucepan over medium heat. Bring to a boil. Reduce heat to low; gently boil for 25 to 35 minutes, or until vinegar has become thick enough to coat the back of a spoon. (Watch vinegar carefully after 20 minutes of cooking to avoid burning.)
Remove from heat; cool. Remove garlic. Set aside.
Heat a medium cast iron (or nonstick) skillet over medium-high heat for 4 to 5 minutes.
Place brussels sprouts in skillet, cut side down, in a single layer; cook for 4 minutes, or until browned.
Add salt; cook for 1 to 2 minutes.
Add water; cook until water has evaporated.
Top each serving with 1 Tbsp. balsamic glaze; serve immediately.
Tip: Remaining balsamic glaze can be served over meat, salmon, roasted vegetables, strawberries, kale chips, etc.