Braised Brussels Sprouts with Balsamic Reduction

 I can eat a bowl of vegetables and call it a meal. Shocker to most but normal to me. Perhaps this is how I grew so tall. Or perhaps that was genetics. Although, mom did make me finish all my vegetables before leaving the dinner table. Even if I "hated" them. 

Although I do not recall loving vegetables as a child. I loved potatoes. I hated peas. I loved bacon. I hated creamed corn. I could eat endless amounts of cinnamon sugar toast. I could barely eat one green bean. Oh how life changes so quickly. Now, a meal without a vegetable or vegetables rather is no meal at all to me. 

And now my favorite vegetable of the past year...

I think most people say they hate them because they have had them cooked improperly. Like in the microwave. Ewww...mushy sprouts that stunk up the entire house. How could you?

Why not make them a really really tasty way with some shallots...you know those little onions you can never seem to find in the grocery store. They look like this...

Braising is so simple and makes for a tasty sprout. You can also roast your brussels sprouts. Another fantastic way to enjoy them. But this time I used my favorite ingredient, balsamic vinegar. It is simple to make a reduction.

All you need is balsamic, a pot, stove and about 10 minutes for the perfectly reduced balsamic that can go on more things that just sprouts. Try some balsamic reduction over fresh strawberries or soft cheese.

Sometimes I do shots of balsamic. Yes, I know. Weird. And there is photo proof out there of when I do this. People seem to find it really odd yet exciting. I just like the taste. 

 And once you have your beautiful balsamic reduction the braising of your sprouts really takes minimal effort with just a little attention. When you place your sprouts in the pan, put them cut side down and then let them brown up nicely. The color variation of the bright green and the golden brown is lovely. 

Braised Brussels Sprouts with Balsamic Reduction

4 Tbls unsalted butter

1 Tbls olive oil

2 pounds medium-sized brussels sprouts, washed,  trimmed and sliced
Salt and pepper
3 tablespoons, thinly sliced shallots
1 tablespoon minced garlic
1/2 cup balsamic vinegar (plus 1 Tbls vinegar for braising)
1/2 cup vegetable broth, more if needed

Pour 1/2 cup of balsamic vinegar into a non-reactive saucepan and bring the vinegar to a boil. Reduce heat and simmer the balsamic until it reduces but about a 1/2 and is nice and thickened. The reduction should stick to the bottom and sides of the pan. 

Heat butter and olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts (cut side down), sprinkle with salt and pepper, and let them brown for about 4 minutes. Then once you see some nice color on them begin tossing frequently, until lightly browned all over, about 7 to 10 minutes. 

Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.

Increase heat to high, add stock and cook, stirring frequently, until sprouts are nice and tender, about 10-15 minutes; add a splash a balsamic at the end of cooking. 

Taste, adjusting seasoning if necessary. Transfer to a warm serving bowl and drizzle the balsamic glaze on top of the warm sprouts.