Sunday, October 28, 2012

Brussel Sprouts with Clementines and Pecans AND a Balsamic Reduction

I recently made some awesome Brussel sprouts, and I can't not share my recipe with the world. These babies accompanied a rosemary and garlic rubbed pork tenderloin (yes, it was amazing). Yum in my tum. AND they were right off of the stalk. If you've never seen a Brussel sprout stalk before (I hadn't until Trader Joe's, bless their souls), it sort of looks like a jingle bells stick. Except green, edible, and a lot heavier. I also happened to have tons of little clementines, and thought, "HEY why not brighten up some sprouts with these citrus delights and see what magic happens?"

The Art of Cooking - with TealTheRealDeal


4 cups quartered sprouts (about half a stalk)
3 or so clementines, coarsely chopped, de-pitted, and (time for the pithy jokes...) piths removed
a handful or however many you want of pecans, toasted, please
1 1/4 cups balsamic vinegar
some olive oil


Rinse the sprouts and plop them into a large pan, around medium heat, with about 2 tablespoons of olive oil. Let those puppies get nice and tan. Add a little salt and pepper just to get crazy...and because either Alton Brown or Lynne Rosetto Kasper said salt brings out the flavors of the veg.

After they've bronzed up a bit (or as much as you want them to), invite the clementines and pecans to the sprouts party. Encourage them to mingle and dance it out. Turn off the heat.

As the sprouts are cooking, reduce the balsamic vinegar (boil until it becomes syrupy) in a small saucepan. This may take a little longer than you'd expect. I added a little pinch of sugar, just for kicks. Not sure if it actually did anything to help the process, though.

After the balsamic has reduced to liquid gold, pour it over the sprouts, clementines, and pecans. Everyone knows liquid goodness makes any party that much better.


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