L ifestyles /C ulture
Food fancy stuff for another use and
economize on this version.

Continued from Page 18
BALSAMIC-GLAZED BRUSSELS SPROUTS
¾ pounds Brussels sprouts,
stems trimmed
2 tablespoons olive oil
Generous sprinkles of salt
and pepper
⅓ cup balsamic vinegar
Serves 2
Cooking down the balsamic
vinegar delivers a wonderfully
rich syrup, but it goes from
delicious to disastrous in a
moment. As it gets closer to
being done, it must be watched
carefully, or you will be left
with a smelly kitchen and a
ruined pan.

You can use this syrup in a lot
of ways — it is wonderful on any
roasted vegetable or salad, with
cheese or drizzled on braised
meat. It can even be used as a
dessert topping over ice cream,
sorbet or pound cake.

You don’t have to use the
most expensive balsamic here:
Because you are cooking it
down, the flavor will intensify
and concentrate. So save the
Heat your oven to 375 F.

Toss the Brussels sprouts on a
parchment-lined baking sheet
with the oil, salt and pepper.

Roast in the oven until lightly
charred, about 40 minutes.

Just before the sprouts are
done, make the syrup: In a small
saucepan, bring the vinegar to
a boil over medium-high heat
and let it cook until reduced by
more than half and thickened
to a syrupy consistency. This
will take about 6 minutes.

When the sprouts are done,
place them in a serving bowl
and drizzle the balsamic syrup
over them. Stir and serve. l
Balsamic-glazed Brussels sprouts have a rich flavor.

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