Recipe: Brussels Sprouts with Vinegar

Brussel Sprouts

Brussels Sprouts in saute pan

My late father-in-law loved brussels sprouts with vinegar. He’d probably consider the addition of anchovies a nutty stunt, but the flavors go very well together. Serves 4.

1 lb. brussels sprouts
1 T bacon fat
2 salted anchovy fillets
2 T white vinegar
Salt and pepper to taste

Method: Trim the base of each brussels sprout and cut a cross-hatch into it so the thicker part will cook evenly. Remove any discolored or wilted leaves, leaving sprouts whole. Melt bacon fat over medium heat, in a saute pan with a lid. Add anchovy fillets; mash with a fork to distribute the bits and pieces. Add brussels sprouts and roll around to coat with fat and brown slightly. Cover and cook on low heat 10 minutes. Add vinegar; taste for seasoning and add a bit of salt and pepper if you like. Serve as a side dish with grilled meats.

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