Brussel Sprouts Broiled in Red Wine Vinegar

The pictures don’t do this justice, I swear (and the lighting in my apartment blows). If you don’t like brussel sprouts, screw you.

… Just kidding. But really, if they’re cooked correctly they’re deep in flavor, soft, sweet, and crunchy all at the same time. I’ve cooked them sauteed, boiled, baked, in stir fries but this is by far the best way I have ever had sprouts. Personally I like them with blackened edges, but if you don’t like your veggies super crunchy then by all means take these out of the broiler early. Either way, I swear you will love brussel sprouts (cooked like this, anyway) and you will love me for showing you! (hopefully).

 

Ingredients:

  • 2 cups fresh or about 1 bag frozen sprouts, thawed in the microwave
  • 1 medium vidalia or yellow onion
  • 3 cloves garlic
  • 1 tbsp. olive oil
  • 1 1/2 cups veggie broth
  • 1 cup red wine vinegar
  • 1 tsp. agave nectar (or honey)
  • 2 tbsp. fresh rosemary, minced
  • 1/2 tbsp. (or however spicy you like things) crushed red pepper flakes
  • salt & pepper to taste

Turn on your broiler, or preheat your oven to 500 degrees. In a large, oven-safe saucepan over medium heat, add olive oil, quartered or halved (depending on the size) sprouts and diced onion. Sautee until onion is soft and almost brown and sprouts are becoming just a bit tender. Add minced garlic cloves and cook for a minute or two more. Turn the heat on medium-high and add the veggie broth, simmering until about 3/4 of the liquid is absorbed. Next, add in vinegar, agave, rosemary, salt, pepper, and red pepper flakes and simmer for about 5 more minutes or until about 3/4 of the vinegar is absorbed. (I did it so that when you pull the sprouts away from the side of the pan, some liquid still remains at the bottom). Stick your pan immediately in the broiler or oven, uncovered, for 5-7 minutes depending on how crispy and/or blackened you enjoy your food. Remove from oven, let cool for a bit and enjoy!

I served this with a plethora of side dishes and such, but I would suggest serving it over rice, couscous, or pasta; with grilled tempeh, as the filling for a panini, chilled on a sandwich with avocado, or over a salad. Any way you eat it, it rules.

Bon appetit, betches!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s