Seared and roasted Brussels sprouts drizzled with an irresistible, reduced, balsamic-raisin glaze. Perfect as an appetizer or side dish. Inspired by a balsamic cauliflower recipe in Mark Bittman's book How to Cook Everything Vegetarian.
Preheat oven to 450 degrees. Also, preheat an oven-proof sauté pan over medium heat. Wash, dry, trim, and halve Brussels sprouts.
Add oil to pan. Lift and tilt pan to swirl oil around entire surface. Place sprouts cut side down in a single layer. Cook undisturbed for 5 minutes. It's a good idea to check the level of browning on one or two of them after a few minutes.
Transfer pan to oven and bake for 5 minutes. Carefully remove hot pan from oven, and flip Brussels sprouts. Return pan to oven, and bake for an additional 7 - 10 minutes. Be sure to consider the size of your Brussels sprouts. Larger ones will take closer to 10 minutes to become barely fork tender, while small sprouts may only need 6 or 7 minutes in this final phase of cooking. Check levels of browning and tenderness. If desired, cook for an additional 2 to 3 minutes. Remove pan from oven. Sprinkle with salt.
In a small saucepan over medium-high heat combine vinegar and raisins. Bring to a boil, immediately lower heat to a simmer, and cook for about 10 minutes or until vinegar has reduced significantly and raisins are plump.
Transfer Brussels sprouts to a serving dish. Drizzle with the raisin-balsamic reduction and serve.
Brussels sprouts are best right out of the oven, but you can also refrigerate leftovers as you would any vegetable dish. Store the balsamic reduction separately.