BRUSSELS SPROUTS WITH VINEGAR-GLAZED RED ONIONS {martha stewart}

By B_Ge

The sweetness of the onions is a nice contrast to the strong taste of the brussels sprouts. Garnish with toasted hazelnuts if desired

Ingredients

• 10 oz. brussels sprouts
• Salt
• Fresh ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 small red onion, thin sliced lengthwise
• 2 tablespoons balsamic vinegar

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

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 4 minutes. Remove from heat, drain and plunge into ice-water bath to cool. Drain well and cut in half.

Heat ½ tablespoon each butter and olive oil in a large heavy skillet over med-high heat. Add brussels 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 aluminum foil to keep warm.

Add remaining ½ tablespoon each butter and oil to the same pan over med-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3-4 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 onions are glazed, about 30 seconds. Add onions to brussel sprouts and toss well. Serve immediately.