Brussel sprouts are one of America’s most hated vegetables. Just the name brings up awesome memories of smelly, mushy green balls of misery for many people. But Kirk Vidrine of V-Well solutions says that’s a complete shame, because when cooked properly Brussel sprouts are a delicious veggie ROCK STAR! When you sauté these sprouts until perfectly caramelized you develop a deep rustic sweet flavor that is just flat out amazing! Try it once and you’ll be hooked for life.
3 tablespoons olive oil
¼cup Marsala cooking wine (or any flavored vinegar, my favorite is red wine vinegar)
Salt & pepper, to taste
1 tablespoon Sesame seeds optional
Preheat & Prep
Cut Brussel sprouts in half from top to bottom through the root end.
Preheat a large pan to medium high.
Add oil to the pan and then place sprouts cut side down and cook covered undisturbed for 4-7 minutes until bottom are well browned and caramelized.
Uncover and flip sprouts over.
Continue to cook for another 3 minutes until sprouts have softened to the point that they are easily pierced with a knife.
Add Marsala cooking wine (or alternative vinegar option) to the pan and season everything with salt and pepper.
Simmer sprouts in Marsala until most of the wine has cooked down and coats the sprouts, about 2-4 minutes.
Pour sprouts onto a serving plate and sprinkle with sesame seeds