Brussels Sprouts with Braised Vinegar
Brussels Sprouts with Braised Vinegar

Brussels Sprouts with Braised Vinegar

by Lidia Bastianich on Jan 22, 2021

Jump to Recipe
Prep time
10 minutes
Total time
35 minutes
Course
Side Dish

Ingredients

  • 1 ½ pounds brussel sprouts
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 6 cloves garlic, crushed and peeled
  • Kosher Salt
  • 2 tablespoons red wine vinegar or white balsamic vinegar
  • Freshly ground black pepper

Instructions

  1. Trim the bases of the sprouts. Remove the discolored out leaves and cut each sprout vertically in half.
  2. Wash them thoroughly and drain well.
  3. Heat the olive oil in a large skillet over medium heat. Add the garlic cloves, shaking the pan until they turn golden, about 2 minutes.
  4. Stir the sprouts into the oil, season them lightly with salt, and stir until they turn bright green, about 3 minutes. Pour 1 cup water, and bring to a boil. Lower the heat so the liquid is simmering.
  5. Cook, uncovered, until the sprouts are tender and almost falling apart and the liquid is almost completely evaporated, about 10 to 15 minutes depending on the size of the sprouts. If the liquid is evaporated before the sprouts are tender, add more water, about ¼ cup at a time, as necessary. Increase the heat to high, sprinkle with the vinegar, and toss to coat.
  6. Season with salt and pepper to taste.
  7. Spoon the sprouts into a warm serving bowl, drizzle with a little olive oil and serve.

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