Prep 15 mins
Cook 35 mins
From 'Recipes from the Root Cellar'. "This is a luxurious way of cooking Brussels sprouts, perhaps not for every day (or even every week), but the cream does have a wonderful way of taming the often unruly (read: sulfurous) flavor of Brussels sprouts. Don't underestimate the power of the salt and balsamic vinegar for bringing the flavors together; taste and adjust as needed." I think this side dish would be an appropriate addition to your Thanksgiving/Holiday menu!
- 3 tablespoons grapeseed oil (changed from olive oil)
- 1 1⁄2 lbs Brussels sprouts, trimmed and cut in half (or quarter them if large)
- 2 small shallots, finely diced
- 1 cup heavy cream
- salt, to taste
- fresh cracked black pepper, to taste
- 1 tablespoon dark aged balsamic vinegar, to taste
- Heat the grape seed oil in a large skillet or Dutch oven over medium-high heat.
- Toss in the Brussels sprouts and shallots; saute, stirring occasionally until the sprouts are browned in some spots; about 5 minutes.
- Pour in the heavy cream, season with salt and pepper to taste, stirring to mix then cover.
- Reduce the heat to low and simmer, stirring occasionally until the sprouts are tender enough to pierce easily with a tip of a paring knife, approximately 30-35 minutes.
- Stir in the balsamic vinegar. Taste and add more salt and vinegar if needed.
- Simmer, uncovered for 1-2 minutes to allow the flavors to mingle. Be careful not to boil the mixture once you've added the heavy cream!
- Serve immediately.
Creamy and delicious.<br/>I did add just a tiny bit of water mixed with cream at the end as I think I might have reduced it a little much, but this was just a wonderful recipe.<br/>Thanks Cookgirl.
Delicious brussels sprouts. Very creamy - I could see this mixed with pasta for a main dish. Thanks!