Brussels Sprouts aux Stupides | © 2009 Cynthia Wenslow
We went nuts over the Brussels sprouts served at Lulu’s. This is a stovetop variation that is a little more intense. Serves four as a side dish.
1 – 1 ½ lbs – Brussels sprouts (you want the small, hard ones)
2-3 tbsp – Olive oil
2 tbsp – Balsamic vinegar
¼ cup – butter
½ cup – chopped pecans
Trim off the outer leaves of the Brussels sprouts.
In a heavy pan (cast iron works very well), sauté the sprouts on medium-high heat in olive oil until they start to brown. Add the balsamic vinegar, turn the heat to low and cover.
After a couple of minutes, add ¼ cup of water. Cook until the sprouts start to soften, ~ 8-10 minutes. They should brown but not burn. Turn the heat back up to high, add the butter and the pecans. Saute for a minute or so, until the pecans are lightly toasted.
Add salt and pepper to taste, and serve.