When it comes to Brussels sprouts, I was always a roaster – I loved the small bits of leaves that peeled off and crisped up while baking. I even used to tear off as many leaves as possible, making addictive “Brussels sprouts chips.” I thought this was the only way to prepare them, and it was definitely the only way I ever did. That is, until Rayna showed me this recipe. She said she doesn’t like Brussels sprouts unless they’re prepared like this, so I had to try them. The name says it all; they really are the best Brussels sprouts! I know a lot of people who don’t like Brussels sprouts, do you? Feed them these and they’ll be converted.
Maybe I’ll buy some apple cider vinegar for next time I want to make them to see what they’re really supposed to taste like; I always use red wine vinegar, because that’s what I always have in my pantry. I like to make these for Shabbat dinner and snack on them beforehand, too. They taste good hot, cold or at room temperature. Really, you can’t go wrong.
Best Brussels Sprouts from Shmooed Food
Serves 4 (but really I could eat them all myself)
- 1 lb. fresh Brussels sprouts, cleaned, trimmed, and cut in half
- 2 tablespoons olive oil
- salt to taste
- ¾ cup vegetable stock
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar (the original recipe calls for apple cider vinegar, but I didn’t have that)
- freshly ground black pepper, to taste
- Heat the oil in a sauté pan over medium-high heat. When hot, add the Brussels sprouts and sprinkle with salt. Sauté, stirring occasionally, until the sprouts start to brown, about 10 minutes.
- Add ½ cup of the stock and bring to a boil. Lower the heat and simmer, covered with a lid left slightly ajar, until the sprouts are tender and the liquid has been cooked away, about 10 minutes.
- Remove the lid and add the last ¼ cup of stock the sugar, and vinegar. Cook, stirring occasionally, until the liquid is reduced to a syrup, about 5 minutes.
- Taste for salt and season with pepper. Serve hot or at room temperature.