These brussel sprouts give a good name to an old dud. The thin cuts and caramelized balsamic vinegar make the bitterness vanish from these sprouts.
- Cut the brussel sprouts in half lengthwise, then thinly cut into ribbons horizontally. Create ribbons down to the base of the brussel sprout, throwing away the hard base.
- Put the cut brussel sprouts in a mixing bowl. Add olive oil to coat. Add a generous sprinkle of balsamic vinegar, then salt and pepper to taste.
- Sauté in a grill pan such as the Williams-Sonoma Steel Grill Fry Pan. Toss regularly over direct, medium-high heat until brussel sprouts begin to caramelize. Serve immediately.
LEONARD SAYS: “Start cooking these brussel sprouts just before you take your meat off your Lynx grill. You can finish them while your meat is resting!”