Brussels sprouts are not usually considered a favorite, but this recipe has converted many of my dinner guests into fans. People may shy away from them because of the intense cabbage flavor when they’re cooked whole, but if you cut them in half and offset the flavor with some acidity, vinegar, everyone will love them.
- 1½ pounds Brussels sprouts
- ¼ cup extra-virgin olive oil, plus more for drizzling over the finished dish
- 6 cloves garlic, peeled
- 1 cup water, or as needed
- ½ cup red-wine vinegar
- Freshly ground black pepper
Trim the core of the sprouts. Remove the discolored outer leaves, and cut each sprout vertically in half. Wash them thoroughly, and drain well.
Heat ¼ cup olive oil in a 3-quart braising pot or wide, deep skillet. Smash the garlic cloves with the side of a knife, and toss them into the oil, shaking the pan until they turn golden, about 2 minutes. Stir the sprouts into the oil, season them lightly with salt, and stir until they turn bright green, about 3 minutes. Pour in 1 cup water and the vinegar, and bring to a boil. Lower the heat so the liquid is simmering. Cook, uncovered, until the sprouts are tender and almost falling apart and the liquid is almost completely evaporated, 20 to 25 minutes. If the liquid is evaporated before the sprouts are tender, add more water, about ¼ cup at a time, as necessary. Season with salt and pepper to taste.
Spoon the sprouts into a warm serving bowl, drizzle with a little olive oil, and serve.