Charred Brussels sprouts
You can use this method with nearly any firm vegetable – I have done it with cauliflower, carrots, broccoli, green beans and squash. Caramelize onions, brown the vegetables and cook through in a stock. You get charred and tender – no mush.
1.5 pounds Brussels sprouts, rinsed and trimmed (baby ones on the stalk are great)
1 large yellow onion, peeled and sliced thinly
White balsamic vinegar
.5 cups cooking liquid (vegetable broth, bean stock or dry white wine)
salt + pepper
Leave baby sprouts whole — slice large sprouts in half. Heat cast iron skillet on medium flame, without oil. Add onions, spread evenly and cover.
Let cook for about 10 minutes, stirring only once or twice. Now raise flame to medium, and add oil, salt, pepper and oregano. Add sprouts. Cook another 10 minutes, stirring once or twice.
Finally, add a few splashes of vinegar and let cook 3-4 minutes more. Add cooking liquid, cover and let cook for 5 minutes. Now uncover, and cook until liquid is substantially reduced.