CHARRED BRUSSELS SPROUTS

CHARRED BRUSSELS SPROUTS

Serves 4.

• 18 to 20 small Brussels sprouts, root ends trimmed

• 1 tbsp. olive oil

• 11/2 tsp. balsamic vinegar

• 2 tbsp. butter

• Kosher salt and freshly ground black pepper

Cut the sprouts in half through the stem. Heat the oil in a large sauté pan over high heat. When hot, add sprouts and shake to coat with oil.

Turn sprouts cut-side down and cook undisturbed until deeply browned (almost black) on cut sides, 6 to 8 minutes. Add vinegar and toss to coat sprouts (vinegar will evaporate). Reduce heat to low, turn sprouts cut-side down, and cook until tender when pierced, 3 to 4 minutes more.