It’s hard to believe that Brussels sprouts were once the pariah of the family dinner table. Gone are my childhood days of the dreaded boiled rounds with their odd odor and unappealing taste. Caramelized Brussels are now an extremely popular dish at our house, especially with a splash of decadent saba. When my kids beg me to cook Brussels sprouts, I smile to myself and happily roast up a big batch of this once-misunderstood veg.
A Note on Saba: If you haven’t bought saba before, you may want to splurge on some at your local specialty food store. Saba, the result of slowly cooked grape must, is a thick, sweet, tangy syrup similar to a true aged balsamic vinegar. You need only a splash to transform something like simply roasted Brussels sprouts into a fancy-tasting dish. You can also use saba on winter squash, or roasted chicories, or in place of vinegar for an irresistible salad dressing. If you don’t have access to saba or don’t feel like splurging, as a substitute, you can simmer standard balsamic vinegar on the stove top until it becomes thick and concentrated.
serves 4
1 pound (4 cups) Brussels sprouts
2 tablespoons olive oil
Sea salt
1–2 tablespoons saba (available at most specialty grocers)
1 teaspoon apple cider vinegar
Preheat the oven to 425°F. Trim the stems off the Brussels sprouts and discard any funky outer leaves. Quarter large sprouts or halve smaller sprouts, and scatter them onto a baking sheet. Use your hands to toss the sprouts with the olive oil and salt. Transfer the pan to the hot oven.
After 8 minutes, give the pan a shake and continue roasting the sprouts for 8 to 12 minutes, until the insides are tender and the edges are nicely browned. Remove from the oven and drizzle on the saba and vinegar. Sprinkle with a little more salt to taste. Toss and serve.