Sunday, January 13, 2013

Pan-Seared Brussel Sprouts with Balsamic Vinegar


PAN-SEARED BRUSSEL SPROUTS WITH BALSAMIC VINEGAR
1 lb brussel sprouts, outer dark leaves removed, stems trimmed, and cut in halves from stem to top
2 cloves garlic, minced
2 T olive oil
1 stick butter
1/3 C Balsamic vinegar
3 T shredded Parmesan cheese
Salt and pepper

Preheat the oven to broil.  In a large cast iron skillet (or other large skillet), melt the butter and then add in the olive oil.  Place the brussel sprouts in a single layer cut-side down in the butter and add in the garlic.  Season with salt and pepper.  Cook over medium to medium high heat until browned on the bottom, about 5 minutes.  Turn them over carefully, as the outer leaves have a tendency to fall off.  Season with salt and pepper.  Brown the other side for a couple of minutes.  Drizzle the balsamic vinegar over the sprouts and let it cook down, about another minute.  Sprinkle the Parmesan cheese over the top of the sprouts and place in the preheated oven.  Cook a minute or two until the Parmesan cheese is slightly browned. 

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