3/4 to 1 pound Brussels sprouts, stem ends trimmed and sprouts cut in half lengthwise
2 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon sugar
Freshly ground black pepper
Bring a large pot of generously salted water to a boil. Add the sprouts and cook until just done, or even slightly underdone, 3 to 4 minutes. Drain, return
sprouts to the empty pot and fill with cold water to stop sprouts from cooking further. Drain again and blot sprouts well with paper towels.
In a large pan or skillet over high heat, add the oil. Add the sprouts and cook until they begin to brown deeply on one side, 1 to 2 minutes. (This will
create some smoke.) Toss once or twice more while continuing to cook until the sprouts are alternately bright green and well-browned, 3 to 4 minutes. Add the
vinegar, sugar and salt and pepper to taste and toss until the liquid is almost evaporated. Serve warm.
This dish may be prepared ahead and refrigerated, covered, then reheated when ready to serve.
Adapted from personal chef and freelance writer Ed Bruske.