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Pan-Seared and Roasted Brussels Sprouts
With White Balsamic Vinegar
Dan Barber Blue
Hill
Serves 8
6 tablespoons olive oil
4 cups small Brussels sprouts, halved
Salt and freshly ground white pepper
1⁄4 cup white balsamic vinegar
Preheat oven to 400 degrees.
Gently heat 3 tablespoons of oil in a large cast-iron pan.
Add the Brussels sprouts, cut-side down, in one layer, and
brown in batches. Place in the oven, and roast for 4 minutes.
Return the pan to the stovetop, set heat to medium, and turn
the sprouts over carefully. Season with salt and pepper, and
spritz with 2 to 3 teaspoons of the vinegar. Stir until the
sprouts are coated and the vinegar has evaporated. Set aside
on warm plate. Repeat with the remaining sprouts.
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