Dang it . . I forgot to take a picture but I attempted to make brussels sprouts like what I had at the restaurant yesterday.
My intention was to steam the brussels sprouts, let them cool, then pull the leaves apart and go from there but Vince started the grill before I knew he was doing it and then I didn’t have time to do the steaming. It may have been due to my long nap! 🙁
I quartered the brussels sprouts, cut out the core, boiled them, drained them, then kinda squeezed them on a dish towel to remove excess water. Then I tossed them with a bit of olive oil, salt and pepper, spread them on a baking sheet lined with parchment paper and convection roasted them at 390°, flipping them a few times, til they were starting to get brown.
On the stove, I made a balsamic reduction using raspberry balsamic from San Saba Olive Oil Co. These people have the most amazing balsamic vinegars. I used about 1 cup of balsamic and 1/8 cup of honey. The San Saba balsamic, especially the raspberry, is pretty sweet anyway.
I poured the reduction over the brussels sprouts, crumbled a bit of goat cheese over it and while it wasn’t exactly like what I had yesterday, it was good and Vince loved it. He doesn’t normally like brussels sprouts but he said these were very tasty and didn’t have the strong taste of brussels sprouts.
Next time, I will steam them ahead of time, drain them, put them in the fridge overnight, then separate the leaves and proceed as I did today.
Very good and worth trying til I get it right.