Balsamic Brussel Sprouts

So you typically turn your nose up at the thoughts of brussel sprouts? I can't imagine why. This is a wonderful vegetable anytime of the year. Brussel sprouts are just so tasty and healthy. These mini cabbages can sometimes be bitter, but picked at just the right time from your garden, rinsed and steamed in lemon juice just before pan frying them, they are just irresistable. The addition of shallots, shaved garden carrots, some eggplant, garlic and a drizzle of white balsamic are just what this dish needs to complete any meal. I just planted this years sprouts and I'm hoping my yield will be as awesome as last season. From four plants my yields were just fabulous, and once blanched, they freeze up beautifully. Do save some room in your garden for this wonderful vegetable.


Brussel Sprouts & Balsamic

1 dozen brussel sprouts, rinsed, trimmed
juice of 1 lemon
2 TBLS olive oil
2 large shallots, minced
2 garlic cloves, minced
1 carrot, shaved
1 small Japanese eggplant, cut into 1/2 " pieces *opt
1/4 cup vegetable broth
pinch of sugar
2 tsps white balsamic vinegar
sea salt & ground pepper



Peel the sprouts outer leaves off and trim a bit of the ends. If the sprouts are large, halve or quarter them. Steam the sprouts in lemon juice for about 4 minutes in a covered pan. In a saute pan, heat the olive oil and add garlic, shallots, brussel sprouts, vegetable broth, seasoning and sugar. Cover and simmer for 5 minutes, then add the balsamic--stir, uncover and cook 3 minutes more to combine all the flavors and serve. Enjoy!