If there is one junk food I can’t resist, it’s salt and vinegar potato chips. In general, my palette likes a big punch when it comes to flavor and that crunch and tang sealed in an airtight bag is something I will probably never stop craving. This is why I was thrilled the night I ordered dinner at a local restaurant and it came with a side of salt and vinegar brussels sprouts.
I had never thought of making my favorite guilty pleasure with this healthy green, but after one bite, I had a new favorite snack and it was nutritious to boot. The brussels sprouts that came with my dish were crispy and closer to a potato chip in texture, but when making this dish myself, I decided to just keep it simple and sautee them. These take no time to make and result in a great alternative to an unhealthy indulgence. Here’s how to make them…
1/2 lb brussels sprouts (about 10 large ones)
1 tbsp extra virgin olive oil
3 tbsp white vinegar
Salt and pepper to taste
Cut brussels sprouts into very thin slices so they form a confetti (thank you, Richie for inspiration on confetti cutting technique). On medium-high heat, toss brussels sprouts with olive oil in a large pan. After a few minutes, add the vinegar and toss on medium-high heat until tender – about 5 minutes. Sprinkle with salt and pepper to taste.