1Lb Brussels Sprouts, trimmed, halved
.25C Shallots, minced
1-2C Vegetable stock
2T Olive oil
1ea Lemon, halved
1t Maldon salt
Salt, pepper, lemon juice to taste
Balsamic Glaze
.5C Balsamic vinegar
1t Sugar
For the glaze:
*Combine vinegar and sugar, reduce on med-low heat
until slightly thick and the reduction can coat the back of a spoon. The glaze
will thicken more upon cooling.
For the Brussels:
*Preheat a large sauté pan, add oil and continue
to heat on high until glistens on the surface and just begins to smoke.
*Carefully add Brussels, moving pan vigorously to
coat with oil.
*Continue to sauté, add a light sprinkling of salt
to help extract moisture. Deglaze pan with a generous squeeze of lemon.
*Once a deep golden color is obtained, turn down
heat. When the pan becomes dry, add a small amount of veg stock to help pan
steam the Brussels.
*Add the shallots, sweat with the Brussels.
*Season with salt and pepper, check tenderness
*Just before you reach doneness drizzle balsamic
glaze over the Brussels, toss.
*Remove the Brussels from the pan, turn heat to
med-high, place lemon halves face down, moving occasionally to prevent
sticking.
*Garnish Brussels with lemons, finish with maldon
salt
~Tip for success: Choose Brussels that are similar in size in order to ensure even cooking
