This dish didn't "wow" anyone for Thanksgiving. Aren't you surprised? Look at them, they are gorgeous. Well, these aren't the ones I made for then, these were tonight's version. I kept mulling over why the brussel sprouts didn't work as well as I expected. So tonight, I tried them again. And boy did they "wow" me. I figured out what step I left off. I have been reading all over the internet about brussel sprouts and balsamic vinegar, and bought aged balsamic. Just a simple roast of the veggies and toss with the vinegar. And magic, they "pop" in your mouth. They didn't..... So back to the drawing board I went. I decided to reduce the balsamic and try again. And voila, they are a show stopper for sure now. It's all in the reduction sauce folks. So even if you have the best balsamic, reduce it to a rich syrup and you will dance for joy. The brussel sprouts and your guests will thank you. ;)
No recipe really, just trim, cut the sprouts in half (no matter what size), toss with about 1 tablespoon of salt and about 1 tablespoon of olive oil. Roast at 425 F., for 15 minutes. Remove from the oven, turn sprouts over and place back in the oven for another 15 minutes.
Meanwhile, take 1/2 cup of good balsamic vinegar and place in a small sauce pan. Turn stove to medium and let cook and reduce down for about 10 minutes, stirring all the while. Shut off stove.
Remove sprouts from oven, toss with 1/2 of the reduction sauce and plate. Use the other half of reduction to drizzle around the platter.
And guess what? They "pop". They "wow". And they are absolutely a gorgeous side dish....