Prep 5 mins
Cook 25 mins
A great alternative from boring brussel sprouts that is sure to please. If you cant find fresh veggies, you may use a frozen bag, but slightly thaw them out before cutting.
- 1 lb fresh Brussels sprout
- 1⁄2 sliced small onion (large slices)
- 1⁄4 cup chicken stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 2 tablespoons butter or 2 tablespoons margarine
- salt & pepper
- Cut each brussel sprout in half and steam for approximately 20 minutes.
- about 10 minutes before brussel sprouts are done, in a medium sautee pan add oil, butter (or margarine), and stock. Sautee large slices of onion over medium heat for approximately 5 minutes.
- Add brown sugar and balsamic vingar to sautee pan. Lower heat to med-low and cook for 5 minutes.
- Add steamed brussel sprouts to pan, sprinkle with salt and pepper to taste, cook for 5 minutes until most moisture is absorbed.
- Serve immediatly.
These were great! The sauce reduced nicely into a tangy sort of glaze. I used the butter, but skipped the olive oil. Thanx for a new brussels sprouts recipe. They are my favorite veggie!
I had to make these with frozen sprouts and will try them again when fresh are available. For the frozen sprouts, they were defrosted enough to cut in half and then added to the pan for about 5 minutes as stated in step 4. They were served as a side to recipe #152222. Made for *PAC Spring 2008*.