Brussels Sprouts Braised With Vinegar Recipes

Steps:

• Toss 1 1/2 pounds trimmed and halved brussels sprouts with 1 1/2 tablespoons each olive oil and malt vinegar, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast cut-side down on a preheated baking sheet at 450˚ until browned and tender, 25 to 30 minutes. Toss with 1 1/2 tablespoons more malt vinegar and sprinkle with flaky sea salt.

Steps:

• Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
• Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
• Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

Steps:

• Trim sprouts; halved if desired.
• In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender.
• Drain, refresh under cold running water and drain again.
• In well-greased 13x9-inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well.
• Bake, covered, in 350°F oven for 10 minutes.
• Uncover and bake for 5 minutes longer.

Steps:

• Trim the core even with the base of the sprouts. Remove the outer, discolored leaves and cut each sprout in half. Wash them thoroughly and drain well.
• Heat 1/4 cup olive oil in a 3-quart braising pot or wide, deep skillet. Whack the garlic cloves with the side of a knife and toss them into the oil. Cook, shaking the pan, until golden, about 2 minutes. Stir the sprouts into the oil, season them lightly with salt, and stir until they turn bright green, about 3 minutes. Pour in 1 cup of the water and the vinegar and bring to a boil. Lower the heat so the liquid is simmering. Cook, uncovered, until the sprouts are tender and almost falling apart and the liquid is almost completely evaporated, 20 to 25 minutes. If the liquid is evaporated before the sprouts are tender, add more water, about 1/4 cup at a time, as necessary. Taste and season with pepper and, if necessary, salt.
• Spoon the sprouts into a warm serving bowl, drizzle a little olive oil over them, and serve.
• Variation: Savoy or White Cabbage Braised with Vinegar
• Substitute one small (about 2-pound) head of Savoy or white cabbage for the Brussels sprouts. Peel off any discolored or wilted outer leaves and cut the head in quarters through the core. Remove the core and cut the cabbage into 1-inch-wide strips.

Steps:

• Preheat oven to 350 degrees F.
• Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.
• After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.

Steps:

• Trim off the stems and remove any limp leaves from the Brussels sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking.
• Heat a large frying and add the olive oil, garlic,and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussels sprouts. Saute a few minutes until the Brussels sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are covered with the vinegar. Add the butter and salt and pepper to taste and toss together again.
• Remove from heat and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes.
• Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture; toss to coat.