Prep 25 mins
Cook 0 mins
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.
- 5 ounces Brussels sprouts, trimmed
- salt & freshly ground black pepper, to taste
- 1 1⁄2 teaspoons unsalted butter, divided
- 1 1⁄2 teaspoons olive oil, divided
- 1⁄2 small red onion, thinly sliced lengthwise
- 1 tablespoon balsamic vinegar
- chopped pecans (to garnish)
- 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.
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.
Very Very Good! The nuts added a needed dimension to the sprouts.
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.