I know what you’re thinking, “ew, I hate Brussels sprouts!”, but please, I beg of you, give these a try before you make your final decision! These little balls of goodness have been known to convert even the most adamant of Brussels sprouts haters! This recipe, adapted from Cat Cora’s recipe, used to be featured at the now closed “Kouzzina by Cat Cora” restaurant at Disney’s BoardWalk Inn!
2 lbs Brussels sprouts
2 tbsp (1/8 cup) salt
2 tbsp extra-virgin olive oil
2-3 tbsp unsalted butter, cut into pieces (to taste)
2 tbsp balsamic vinegar
Salt & freshly ground pepper, to taste
Bring a large pot of boiling water with 2 tbsp salt to a boil.
Meanwhile, remove the ends of the Brussels sprouts and cut in half. Prepare a large bowl of ice water and a line another large bowl with paper towels.
Blanch the Brussels sprouts in the salted water for 4-5 minutes, until slightly tender. Remove to the ice bath, then transfer to the bowl lined with paper towels.
In a large sauté pan or skillet, heat the olive oil over medium-high heat. Place the sprouts cut-side down all around the pan, and cook for 4-5 minutes, or until the flat sides become golden brown.
Place butter around the pan and let melt. Allow the Brussels sprouts to cook in the butter for 3-5 minutes, until the butter just begins to brown. (At this point, it is no longer important that the sprouts remain cut-side down.)
Add the balsamic vinegar around the edge of the pan and cook for an additional 1-2 minutes, allowing the balsamic to reduce slightly. You may need to lower the heat a bit so it doesn’t reduce too quickly. (If you have a gas stove, you may get flames when adding the balsamic, so beware!)
Sprinkle with salt and freshly-ground pepper to taste and serve immediately.
These Brussels sprouts can be blanched a few hours ahead of time and stored, covered, in the fridge until they’re ready to cook on the stove.
To see a video of how to make these delicious Brussels sprouts, click here!
For the original Cat Cora recipe, you can get the Kitchen Magic with Mickey Cookbook - one of our favorites in the NSFW kitchen!