Brussel Sprouts with Vinegar Glazed Red Onions

By Carla

Sweet onions and bitter brussel sprouts make for a wonderful side dish.

Ingredients

• 10 ounces brussel sprouts, or one basket
• Salt and pepper, to taste
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 small red onion, thiny sliced lengthwise
• 2 tablespoons balsamic vinegar

Details

Servings 4
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Trim outer leaves and stems from brussel sprouts, discard.

Bring a medium pot of water to a boil; add salt.

Meanwhile, prepare an ice-water bath. Add brussel sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain and plunge into ice-water bath to cool. Drain well and cut in half.

Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add brussel sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with foil to keep warm.

Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions and cook tossing occasionally, until wilted and transparent, about 3-4 minutes. Add vinegar (stand back to avoid 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 sprouts and toss well. Serve immediately.