For this simple Brussels sprout dish, chef Hugh Acheson chars the leaves, sautéing them in very hot olive oil to crisp each one individually right before serving. A touch of sherry vinegar adds brightness and tempers their bitterness. This recipe first appeared in our December 2014 issue with the story Down Home In Georgia.
- 1 lb. Brussels sprouts, trimmed
- Kosher salt, to taste
- 1 tbsp. olive oil
- 1 tbsp. unsalted butter
- 1 tbsp. sherry vinegar