Part 12/26:
This simple yet elegant Brussels sprouts dish showcases the versatility of the often-maligned vegetable.
The chef starts by thinly slicing the Brussels sprouts using a food processor, which allows them to cook quickly and evenly. She then sautés the sprouts in a combination of olive oil and butter, seasoning them with salt and pepper.
To add a touch of sweetness and acidity, the chef drizzles the sautéed Brussels sprouts with a balsamic vinegar glaze. The balsamic vinegar caramelizes and reduces, creating a syrupy, flavorful coating that complements the natural earthiness of the Brussels sprouts.