Brussel Sprouts with Vinegar Glazed Onions

Helga Glaesel de BlandingFebruary 2, 2011

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Eat your greens! I know a lot of you are probably making a face right now, and wondering why on Earth would I post a recipe from brussel sprouts. I don’t know why they have such a bad rep! I happen to love them, especially if they are smothered in butter. This recipe calls for balsamic vinegar, and the cooking process involves not only boiling the brussel sprouts, but also browning them in a skillet after, which gives them a different flavor.

This is my favorite recipe for brussel sprouts, and even my husband (who also made a face when I served them at the table) agreed that they were actually tasty. Give them a chance!

Helga

Brussel Sprouts with Vinegar Glazed Onions

Serves 4
Recipe from Martha Stewart

Ingredients:
1 (about 10-ounce) basket brussels sprouts
Salt and freshly ground black pepper
4 tablespoons of unsalted butter
2 tablespoons of olive oil
1 small onion, thinly sliced lengthwise
2 tablespoons of balsamic vinegar

Procedure:

Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 10 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 6 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
Add remaining 2 tablespoons of butter and tablespoon of oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
Add onions to brussels sprouts, and toss well. Serve immediately.

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