Good Food
The Market Report
Laura Avery talks with Campanile restaurant chef-owner Mark Peel. He loves to cook Brussels sprouts this time of year. He sautes them quickly in a single layer using a hot skillet with olive oil until they start to color. Then adds 1/4-inch of balsamic vinegar. Boil this really fast until the sprouts caramelize. Cover it.
By Evan Kleiman • • 1 min readLaura Avery talks with Campanile restaurant chef-owner Mark Peel. He loves to cook Brussels sprouts this time of year. He sautes them quickly in a single layer using a hot skillet with olive oil until they start to color. Then adds 1/4-inch of balsamic vinegar. Boil this really fast until the sprouts caramelize. Cover it. Put the pan in a hot oven for 15 minutes or so, until the vinegar turns into a glaze. Add salt.
