I think I may have a new food obsession. Brussels sprouts. I. love. them. I want to eat them all the time. I recommend them to friends. I think about them when they’re not around…
I can feel it coming on. Like a bad crush.
But they are just so cute, like tiny little baby cabbages. And they are so delicious, and I’m just sure they must be good for you. So, hey, why not. But if you are going to get obsessed with one vegetable then you had better find a few different ways to eat it.
I adore brussels sprouts with nothing but a little salt and lemon juice, sure. But this time I decided I wanted to drizzle on something little heady. Add a little depth and dimension to the crunch. So I made a balsamic vinegar reduction (with thyme) and it was wonderful. This dressing would be great on a salad too so if you end up with a little too much don’t sweat it.
You shouldn’t sweat (read: worry about) that anyway. That would be a silly thing to worry over. Geez.
Brussels Sprouts with a Balsamic Vinegar Reduction, can feed 2-3 as a side or 1 really crazy blogger.
I cooked my brussels sprouts basically the same way I did in this recipe, except I cut them into 4 instead of 2 (I quartered them) and I let them get a tad burnt. I like them burnt, a little. But you do your thing.
For the reduction all you need is 1-2 cups of balsamic vinegar. You can adjust how much you start with based on how much you want to make. In a small pot bring it to a boil over medium/low heat. Cook for 12-15 minutes until it thickens into more of a sauce consistency. Remove it from the heat and sprinkle in 2 tablespoons finely chopped thyme. Let it cool just a bit before drizzling it over your sprouts.
That’s it. Super easy, huh?
P.S. Do you have a favorite way to prepare brussels sprouts? I’d love to hear it!