Wow ~ Brussel Sprouts with Balsamic Reduction...

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....