Caramelized Brussels Sprouts With Pistachios |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 10 |
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A wonderful side dish! Recipe by Grace Parisi from The Thanksgiving Guide. Food & Wine Magazine, June 2007 edition. Ingredients:
4 tablespoons unsalted butter |
4 small red onions, thinly sliced |
1/4 cup red wine vinegar, plus |
2 tablespoons red wine vinegar |
4 lbs brussels sprouts |
2 tablespoons sugar |
salt & freshly ground black pepper |
1/2 cup lightly salted pistachios, coarsely chopped |
Directions:
1. Melt the butter in a large deep skillet.
2. Add the onions and 3 tablespoons of the vinegar and cook over moderate heat until they begin to brown, 5 to 6 minutes.
3. Meanwhile, steam the brussels sprouts until crisp-tender, 4 to 5 minutes.
4. Add the brussels sprouts to the onions.
5. Stir in the sugar and the remaining 3 tablespoons of vinegar and cook over moderately high heat, tossing, until the brussels sprouts are tender and lightly caramelized, 8 to 10 minutes.
6. Season with salt and pepper.
7. Transfer to a bowl, garnish with the pistachios and serve.
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