Brussels sprouts are little vegetables that provoke one of two outsize responses: great affection or great disdain.
You don't have to guess which category I'm in. I like them braised, steamed, sauteed and roasted. Even my vegetable-phobic kids will eat them when I braise the sprouts with a little bacon, a dietary indulgence that I consider well worth its calories, fat and sodium.
Any haters just need to be won over; here's my contribution. The secret is to cut the Brussels sprouts in half, then steam them just until tender so their bright green color remains intact. Next, I coat the sprouts with a balsamic-cranberry dressing that gives both a vinegary bite and a hint of sweetness.
For best results, choose sprouts that are of equal size so they cook evenly.
Servings: 6 - 8
- 2 tablespoons balsamic vinegar
- 1 tablespoon water
- 2 to 3 tablespoons extra-virgin olive oil
- 3 tablespoons dried sweetened cranberries
- Pinch salt, or more to taste
- 2 pounds Brussels sprouts (stem ends trimmed, outer leaves removed), each cut in half
Combine the balsamic vinegar, water, 2 tablespoons of the oil, cranberries and salt in a blender or food processor; pulse until well combined to form a dressing. Add the remaining tablespoon of oil as needed. The cranberries should be chopped but not pureed.
Bring a few inches of water to a boil in a medium saucepan over high heat. Place the Brussels sprouts in a steamer/insert or bamboo steamer over the saucepan. Cover and steam them for 5 to 8 minutes (depending on their size) or until fork-tender.
Transfer the steamed sprouts to a serving bowl. Add the dressing and toss to coat evenly. Taste, and adjust the seasoning as needed. Serve warm or at room temperature.
From columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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