Sunday, December 20th 9:30 am - Celebrating Christmas / Kwaanza
Brussels Sprouts with Balsamic Glaze
Serves 4
2 cups balsamic vinegar
¼ cup coarsely chopped fresh cilantro leaves
Fine zest of 1 lemon
lemon slices from one lemon
4 cups Brussels sprouts, bottoms trimmed slightly
½ white or yellow onion, diced
1 cup white wine such as sauvignon blanc
sea salt to taste
black pepper to taste
Begin balsamic glaze by placing the vinegar in a small quart boiler over simmering heat. Add the cilantro leaves and lemon zest. Let simmer until reduced to ½ cup. Be careful not to over-reduce as the vinegar will turn to sugar and become a sticky mess.
Place Brussels sprouts and onion in a large sauté pan with lid. Add the white wine and lemon slices. Season with salt and pepper. Cover and heat over medium heat. Cook until Brussels are tender, about 25 minutes, adding additional wine or water as needed.
Serve Brussels with drizzle of balsamic glaze.
All recipes Copyright © 2009 Susan Irby (unless otherwise noted)
