Brussels sprouts are one of those vegetables people either love or dislike intensely. This recipe takes them to new heights in a very simple way. Brussels sprouts are a member of the Brassica Family and are in plentiful supply over the winter months.
1 kilo small Brussels sprouts
2 teaspoons unsalted butter
1-2 teaspoons balsamic vinegar
sea salt and freshly ground pepper
1⁄4 cup walnuts, toasted
2 tablespoons chopped mint
Trim the Brussels sprouts and score a cross in the base of each one. Bring a pot of salted water to the boil and cook the Brussels sprouts until they are bright green and almost tender. Drain and immediately refresh in plenty of cold water. This stops the cooking process and sets the colour. Pat dry.
Melt the butter in a large sauté pan, over a high heat, until it begins to brown. Add the sprouts in an even layer and cook, without stirring, until they brown on the bottom.
Add the balsamic and continue cooking for 2 or 3 minutes until the vinegar reduces and glazes the sprouts.
Season, stir in the walnuts and mint and serve at once. Serves 6