When preparing Brussels sprouts, the combination of butter and sherry vinegar is so beautiful, simple, and straightforward, it really lets your sprouts shine. This is a great side dish for any occasion.
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 pound Brussels sprouts
- 1 3/4 teaspoons Kosher salt, divided
- 1/2 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon sherry vinegar
Instructions
- Prepare each Brussels sprout by gently working a small knife around the core and pulling it out. Repeat with all your sprouts, then remove the individual leaves. The tight knot of inner leaves can be left intact and sliced thinly. Meanwhile, prepare for blanching by bringing 2 quarts of water to a boil over high heat; make an ice bath with a bowl and strainer. Season the boiling water with ¾ teaspoon salt.
- Add the Brussels sprouts leaves to rapidly boiling water. Blanch for 1 minute, then remove to the ice bath. Drain the leaves and place onto a cloth towel; roll up the towel and gently apply pressure to remove as much water as possible.
- Heat the olive oil in a 12-inch sauté pan over medium-high heat until it is almost smoking; then add the leaves, being careful not to crowd the pan. (Cook in batches, if necessary.) Let the leaves cook undisturbed for 30 seconds; then flip the leaves, add the butter and half the salt, and sauté until the leaves have some golden coloring and crisp edges, 1 more minute. Add the sherry vinegar and season with the remaining salt. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 90 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 285 mg |
Reviews
Served these to my nephew and a friend and everybody ate all the brussels sprouts in their bowl. Don’t tell my mother but definitely much better than my mothers Brussel sprouts. Great recipe. I found it much easier to core the Brussel sprouts after I had taken off all the easy to peel leaves and was just at the smallest core part of the Brussel sprouts. Wonderful flavor! Will definitely make again!
uturnk
Love them even more now
Theses were fantastic.