By Seth Fera-Schanes
Ask any New Yorker’s to list their favorite foods and inevitably brussels sprouts will keep coming up toward the top of list. It’s a much loved and ordered side dish in restaurants around the city. You can even find full stalks with the sprouts still attached at your local farmer’s market if you want to get one and make your own.
I did just that and put together these sauteed brussels sprouts with shiso, pine nuts and reduced balsamic vinegar. The texture and nuttiness of the pine nuts works well with the subtle shiso leaves and it is all brought together with the rich balsamic.
3/4 lb. – Brussels sprouts (small to medium size)
1/4 cup unsalted pine nuts
6-8 Shiso leaves – julienned
Reduced balsamic vinegar
Salt and pepper
Serving size: 2
Prep time: 15 minutes
Cook time: 10 minutes
Cut bottom part off each Brussels sprout where it connects to the stock. Cut in half lengthwise and set aside.
In a large saute pan over medium heat add a little olive oil. Heat for about a minute and then add Brussels Sprouts cut side down. Cook for 4-6 minutes or until start to get golden brown. Salt and pepper to taste. You might need to add a little extra olive oil during the cooking process.
Flip each sprout over and cook for an additional 2-3 minutes on the back side. Turn off heat and leave in pan. Add julienned shiso leaves over the top and 1/4 cup pine nuts. Gently flip or stir to mix everything together. The remaining heat in the pan will open up the flavors in the pine nuts and shiso leaves.
Remove from heat and plate. Drizzle with a little reduced balsamic vinegar (or your aged balsamic you are saving in the cupboard.) The flavors are concentrated so only use 5-10 drops.
In a pan over medium heat add 1/4 cup balsamic vinegar. Cook for 5-10 minutes stirring occasionally or until reduced by 1/4-1/2. Do not burn. Remove from heat and allow to cool.