Brussels Sprouts with Glazed Red Onions

"Onions glazed with balsamic vinegar sweeten the flavor of the Brussels sprouts in this dish. It's colorful and texturally interesting with a garnish of chopped nuts."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
25mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • Boil sprouts in salted water until tender but still bright green, about 4 minutes; drain and immerse in an ice bath; drain and cut in half.
  • Saute sprouts, over medium high heat, in 1/2 tsp butter and 1/2 tsp oil until brown and crisp on edges, about 3 minutes; season with salt and pepper and place in serving bowl; cover and keep warm.
  • Saute the onions in the same pan, over medium low heat, with the remaining 1 tsp butter and 1 tsp oil, until transparent, about 3-4 minutes; stand back to avoid fumes and add vinegar, deglazing the pan.
  • Cook until vinegar is reduced and the onions are glazed, about 30 seconds; add to the sprouts and toss to combine; garnish with nuts, if desired; serve immediately.

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Reviews

  1. A perfect blend of flavors that really compliment the sprouts. The sprouts were microwaved for a couple of minutes in lieu of boiling. Other than that made as directed.
     
  2. Very Very Good! The nuts added a needed dimension to the sprouts.
     
  3. These were very good! There is such an interesting mix of flavors, and this is a very pretty dish, too - it would be nice for company, as long as they like brussels sprouts! The onion and vinegar complement each other wonderfully - it's hard to explain, but the onion seems to take the acidity of the vinegar out, and the vinegar brings out the sweetness of the onion. Thank you for posting this, and for the clear instructions.
     
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RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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