Brussels Sprouts with Vinegar Glazed Red Onions

Brussels Sprouts with Vinegar Glazed Red Onions

Serves 4

The sweetness of the onions is a nice contrast to the strong taste of the brussels sprouts. Garnish

with toasted hazelnuts if desired.

1 basket brussels sprouts (about 10 ounces)

Salt and freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon olive oil

1 small red onion, thinly sliced lengthwise

2 tablespoons balsamic vinegar

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.

2. Heat 1/2 tablespoon butter and 1/2 tablespoon 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 3 minutes. Season to taste with salt and pepper, and transfer to a large

bowl. Cover with aluminum foil to keep warm.

3. 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 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.

4. Add onions to brussels sprouts, and toss well. Serve immediately.

From Martha Stewart