These aren’t the kind of brussels sprouts that are soft on the outside and hard in the middle. These are the kind that melt in your mouth. They’re a little labor intensive, but I assure you that they’re worth it. I got the idea after eating the “three hour caramelized brussels sprouts” at Boca Restaurant in Cincinnati…
Roasted Brussels Sprouts with Balsamic Vinegar
- Rinse the brussels sprouts in water, pull off the hard outer leaves, and trim the stems.
- Boil the sprouts in salted water for 7-10 minutes until you can stick a fork in them and the fork goes almost to the center.
- Strain the hot water out and blanch the sprouts in a salted icebath. The cold water will shock the spouts and stop the cooking process so that they don’t get soggy.
- Cover a baking sheet with foil and lay the brussels sprouts out flat. Drizzle them with extra virgin olive oil and kosher salt. (The point of salt is to season lightly at each step of the cooking process.)
- Roast them for 2 hours at 350 degrees, flipping them every 30 minutes. They will go from a very bright green to a carmalized, nutty brown.
- Melt a tablespoon of butter in a saute pan and add the sprouts.
- Add a tablespoon of balsamic vinegar and stir to coat.
- The sprouts are done when they’re coated with butter and balsamic vinegar.
- Check for seasoning and enjoy!