Brussels Sprouts with Balsamic Vinegar and Parmesan Cheese
This recipe for Brussels sprouts is quick, easy, healthy and absolutely delicious. The vinegar cooks down to a glaze which, when combined with just a little butter and Parmesan cheese, adds both flavor and a touch of tartness that makes a perfect side dish for many entrees, especially those that tend to be a little rich. Serve for a family dinner, special occasion or entertaining.
- 1 pound fresh Brussels sprouts
- 3/4 cup water
- 1/4 cup balsamic vinegar (see notes below)
- 1 teaspoon dried marjoram leaves
- Salt and pepper to taste
- 1 tablespoon butter, preferably unsalted
- 2 tablespoons freshly grated Parmesan cheese
Cut off the stem end of the Brussels sprouts and remove any wilted leaves. Cut any large sprouts in half vertically. Place in a 10-inch skillet with the water, vinegar, salt, pepper and marjoram. Bring to a boil over high heat. Reduce to medium, cover, and simmer until sprouts are tender, about 20 minutes, depending on the size.
When sprouts are tender, remove the lid, turn heat to medium-high, and continue to cook until the liquid becomes a glaze, about 5 minutes. Turn off the heat and stir in the butter and, if desired, a little more salt and pepper. Top with the cheese and let set just until the cheese is melted. Serve immediately.
Notes: The amounts of vinegar and water can be adjusted depending on the tartness desired. For just a hint of vinegar flavor, use only 2 tablespoons and increase the water by 2 tablespoons. If you get fresh baby Brussels sprouts, they will cook in about 10 minutes. The sprouts I can get are usually larger.