I love, love, love, eating seasonally. Not only do I get to enjoy produce at it's very best and when I'm most in the mood for it, but I also never get sick of things because I gorge on them when they're in season, and then completely forget about them for a year.
One of my biggest winter produce obsessions is Brussels sprouts. You already saw how I prepared them for Thanksgiving. Here, I've caramelized them in a roasting pan with endive and a red wine vinegar reduction. I kind of made up the recipe as I went along, and I have to say they were incredible. I can't even take credit for how naturally wonderful these things are, but the roasting and the vinegar is definitely a great way to bring out their best attributes.
This recipe is very easy and takes hardly any time at all. It serves two as a meal over rice or four as a side.
About 2 cups Brussels sprouts
1 Tbs olive oil
1 head endive
1 cup red wine vinegar
salt and pepper
Step 1. Preheat the oven to 425 F.
Step 2. Stem and halve the Brussels sprouts and the endive.
Step 3. In a roasting pan or baking dish, toss the Brussels sprouts and endive with olive oil. Arrange them so the endive halves are cut side down and the Brussels sprouts and nestled among them in one layer. Season with salt and pepper.
Step 4. Back for 15 to 18 minutes. Meanwhile bring the vinegar to boil in a sauce pan and let it bubble away until it reduces by about half.
Step 5. Drizzle the vinegar reduction over the vegetables, turn the Brussel sprouts around a bit (let the endive be) and return the pan to the oven for an additional 5 minutes of so.
Step 6. Serve and enjoy!