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Smithy

Smithy


grammar

2 hours ago, kayb said:

 

I have always found balsamic vinegar to be a natural pairing with Brussels sprouts; my favorite prep is to cut them fry them cut-side-down in bacon grease (or olive oil) until they caramelize, and toss them with a healthy portion of balsamic vinegar. I'm not sure exactly what you'd put with that to make it "saucy" enough for pasta, though. I'd agree I think a tomato sauce would get crossways. How about using more balsamic, and just adding a little pasta water?

 

That probably would have worked. My usual sprout treatment is much like yours when I'm doing the sprouts as a side. Adding pasta was a new take. Thanks for the confirmation about the tomatoes. 

Smithy

Smithy

1 hour ago, kayb said:

 

I have always found balsamic vinegar to be a natural pairing with Brussels sprouts; my favorite prep is to cut them fry them cut-side-down in bacon grease (or olive oil) until they caramelize, and toss them with a healthy portion of balsamic vinegar. I'm not sure exactly what you'd put with that to make it "saucy" enough for pasta, though. I'd agree I think a tomato sauce would get crossways. How about using more balsamic, and just adding a little pasta water?

 

That probably have worked. My usual sprout treatment is much like yours when I'm doing the sprouts as a side. Adding pasta was a new take. Thanks for the confirmation about the tomatoes. 

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