Tangy Brussels sprouts cooked in vinegar for a flavorful side dish.
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Nutrition per Serving
Ingredients
Estimated total cost: €4.28 · €0.71/serving
- 1 1/2 pounds petite Brassica oleracea gemmifera, trimmed and halved (blanch in boiling water for 3 minutes before roasting)Est. price €2.70–€4.50
- 1/4 cup premium cold-pressed olea europaea oil, plus additional for a finishing touch (toss Brussels sprouts in oil before roasting)Est. price €0.75–€2.50
- 6 cloves aromatic allium sativum, peeled and crushed (saute garlic gently to release flavors)Est. price €0.30–€0.60
- Salt to taste (season generously for enhanced flavor)Est. price €0.01–€0.05
- 1 cup aqua, or more if necessary (add water to prevent burning during roasting)Est. price €0.002–€0.005
- 1/2 cup ruby-hued vinum acetum (drizzle vinegar over roasted Brussels sprouts)Est. price €0.50–€1.50
- Freshly ground piper nigrum for seasoning (sprinkle black pepper just before serving)Est. price €0.02–€0.08
Steps
- 1Begin by trimming the Brussels sprouts' core to align it with the base. Discard any outer leaves that appear discolored, then halve each sprout. Proceed to wash the sprouts meticulously and ensure they are well drained before further preparation.
- 2Begin by heating 1/4 cup of olive oil in a 3-quart braising pot or a wide, deep skillet. Crush the garlic cloves using the side of a knife and add them to the hot oil. Saute them until they become golden, which should take around 2 minutes. Next, introduce the Brussels sprouts into the pan, lightly season with salt, and sauté until they achieve a vibrant green color, approximately 3 minutes. Proceed by adding 1 cup of water along with vinegar to the pot. Bring the mixture to a boil and then reduce the heat to maintain a gentle simmer. Allow it to cook uncovered until the Brussels sprouts are tender and almost breaking apart, and most of the liquid has evaporated; this should take about 20 to 25 minutes. If the liquid reduces before the sprouts reach desired tenderness, incrementally add more water in increments of about 1/4 cup as needed. Lastly, taste your dish and adjust seasoning with freshly ground pepper and additional salt if required.
Cultural note
Brussels sprouts are believed to have originated in Belgium, hence the name. They have become popular in various cuisines around the world, and this tangy vinegar-glazed recipe adds a modern twist to a traditional vegetable.
Seasonal note
Brussels sprouts are in season during the fall and winter months, making this dish perfect for holiday gatherings or cozy dinners.
Health note
This dish is a good source of fiber, vitamins A, C, and K, which support immune function, bone health, and skin health. It is relatively low in calories and provides a balance of macronutrients.
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