Dan Barber's Thanksgiving Dinner

See Also
More Holiday Recipes
Side Dishes
  Pan-Seared and Roasted Brussels Sprouts With White Balsamic Vinegar

The Chef
Dan Barber Blue Hill

Serves 8

6 tablespoons olive oil
4 cups small Brussels sprouts, halved
Salt and freshly ground white pepper
1⁄4 cup white balsamic vinegar

Cooking Instructions
Preheat oven to 400 degrees.

Gently heat 3 tablespoons of oil in a large cast-iron pan. Add the Brussels sprouts, cut-side down, in one layer, and brown in batches. Place in the oven, and roast for 4 minutes.

Return the pan to the stovetop, set heat to medium, and turn the sprouts over carefully. Season with salt and pepper, and spritz with 2 to 3 teaspoons of the vinegar. Stir until the sprouts are coated and the vinegar has evaporated. Set aside on warm plate. Repeat with the remaining sprouts.

Photograph by Hans Gissinger