Brussels sprouts are a small, round vegetable, known for their distinctive flavor and crunchy texture when cooked properly. Their name comes from the city of Brussels, in Belgium, where they are believed to have been first cultivated in the 16th century. In other Latin American countries, they are commonly known as "coles de Bruselas" or simply "coles" in some places, although in certain regions they are also called "miniature cabbage" or "little cabbages". This vegetable has gained popularity in global cuisine due to its versatility and nutritional benefits, being especially rich in vitamins C and K.
Originating in Europe, Brussels sprouts were part of the traditional diet in countries like Belgium, France, and Germany, and through migration, their consumption has spread throughout Latin America. Traditional recipes vary, but they generally include cooking methods that aim to highlight their natural flavor, from boiling to roasting or sautéing with different accompaniments.
How to Prepare Brussels Sprouts with Balsamic Vinegar
Brussels sprouts with balsamic vinegar are a delicious and easy-to-prepare dish that combines the tender, crunchy texture of the vegetable with the sweet and tangy touch of the vinegar, enhancing its flavor in a unique way. Below, we show you how to prepare them step by step.
Ingredients:
Fresh Brussels sprouts, olive oil, garlic, yellow onion, balsamic vinegar, butter, salt, and freshly ground black pepper.
Steps:
Cut off the stems and remove any wilted leaves from the Brussels sprouts.
Blanch the sprouts in boiling water that covers them for 5 minutes.
Drain and rinse with cold water to stop the cooking process.
Heat a large skillet and add the olive oil, garlic, and onion.
Sauté for a few minutes until the onion is tender.
Add the blanched and drained Brussels sprouts.
Sauté for a few minutes until the sprouts are cooked to your liking.
Add the vinegar and mix so all the sprouts are coated with the vinegar.
Add the butter, salt, and pepper to taste and mix again.
