Brussels Sprouts with Glazed Red Onions |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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. Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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