I don’t know when it happened. I don’t remember a specific moment, but at some point I stopped gagging at the thought of brussel sprouts. Maybe it was when I realized that some foods feed your body, and some feed your soul, and I had a disproportionately well fed soul. Or maybe it was when I went to college and got so sick of junk food 🍟🍦 that anything real tasted like home. Whatever caused it, whenever it happened, I found some love for the little green sprouts.
Pan-frying brussel sprouts draw out some of the best flavors they have to offer, creating a tender inside and slightly crispy outside. The balsamic vinegar complements the flavor of brussel sprouts nicely, and a balsamic reduction condenses all of its goodness, highlighting the freshness of the dish, without adding heaviness.
That’s what the roasted garlic sauce is for 😝. It’s definitely worth its weight though. The sauce is creamy, a little salty, and a little nutty. The brussel sprouts are good with the balsamic drizzle, but the garlic sauce makes it superb. Top it with a little blue cheese, and I’ll see you in heaven 😇!
These are a perfect side dish, simple and elegant. They have such a great presentation, and would make a nice addition to a Thanksgiving menu, or a date-night-in.
Even if you don’t enjoy brussel sprouts, I need to convince you to try these. They are just so good. Normally I barter with plates of sweets. So, how about this. If you try these and don’t like them, I’ll send you some cookies 🍪. Win, win!
- 1 lb brussel sprouts cleaned and cut in half
- 4-6 T olive oil
- salt to taste
- balsamic reduction
- roasted garlic dipping sauce
- blue cheese for garnish
- 2/3 c balsamic vinegar
- 1 bulb of garlic
- 1 T olive oil
- 1/2 c greek yogurt
- 1/3 c mayonnaise
- 3 T heavy cream
- salt to taste
- Heat the olive oil in a large skillet (it should be hot enough to make the brussel sprouts sizzle)
- Place the brussel sprouts cut side down, working in sections no too large to crowd the bottom of the pan.
- Cover and cook for 3-4 minutes, then flip and cook for 3-4 more (cover them to prevent getting splattered with hot oil).
- Remove from the oil and place in a bowl, sprinkle with salt and toss to coat.
- Repeat with the rest of the brussel sprouts until they are all cooked.
- Serve drizzled with balsamic reduction and garlic cream sauce (recipes below), and top with blue cheese (optional, but definitely recommend)
- Pour vinegar into a nonstick skillet and bring to a boil.
- Reduce heat and simmer until reduced by half.
- Remove from heat and cool.
- Preheat the oven to 425° F.
- Cut the top off the garlic, drizzle with olive oil and wrap in foil.
- Bake for 35 minutes, remove from the oven and allow to cool.
- In a bowl, combine yogurt, mayonnaise, heavy cream, and salt.
- Squeeze out the garlic into the bowl and use an emulsion blender until smooth (this can also be done in a food processor, but I’m loving my emulsion blender right now)