Courtesy Frasca Food & Wine, Boulder, Colorado
Radicchio adds a splash of color and a touch of contrasting bitterness to the Brussels sprouts. Glazed with butter and with the added zip of Sherry vinegar, it’s the perfect side dish to any roasted meat, poultry or richer seafood.
Published: November 18, 2017
Ingredients
2 tablespoons canola oil
1 pound Brussels sprouts, halved
2 heads radicchio, sliced into ¼-inch
strips
2 tablespoons Sherry vinegar
3 tablespoons salted butter
Salt and pepper, to taste
Directions
Heat oil in large sauté pan over high heat. Add Brussels sprouts cut-side down, and sear. Lower heat, toss with radicchio, and cook until wilted. Add Sherry vinegar, butter, salt and pepper. Toss frequently so butter glazes vegetables. Cook until tender. Serves 8.
