Laura Avery talks with Mark Peel, who loves to cook Brussels sprouts this time of year. The chef-owner of Campanile restaurant sautés them quickly in olive oil until they start to color, then adds 1/4 inch of balsamic vinegar and allows them to boil quickly until the sprouts caramelize. Finally, he covers them and puts them into a hot oven for about 15 minutes, until the vinegar turns into a glaze, then seasons with salt.
Peel also loves the fresh olives that are available for a short time at Adam's Olive Ranch which you can find at farmers markets. He chops them up and sautés them with fresh parsley and garlic and olive oil. (This sauce is also great on broccoli, asparagus or potatoes.)
Music break: The Donkey by the Whitefield Bros