My favorite vegetable by far are Brussels Sprouts. They are so versatile and compliment almost any main dish. You can grill, roast or pan fry them. Or even eat them raw thinly shredded in salads.
BRUSSELS SPROUTS BUYING TIPS
- Stalk vs loose….. I personally do not find a difference in flavor between purchasing on the stalk vs loose in a basket. The only difference for me was more work. 🙂
- Look for bright green heads with tightly packed leaves that are firm and heavy for their size. Do not select them with yellowing leaves or black spots, which could indicate fungus.
- Smaller ones are usually sweeter and more tender than larger ones.
BRUSSELS SPROUTS STORAGE
- If you purchase them on the stalk, cut sprouts off before storing. (Again…. just another added step and more work!)
- Store them in an uncovered bowl or container in the refrigerator. Depending on how fresh they are, they can last as long as a few weeks in the fridge.
HOW TO PREP BRUSSELS SPROUTS
- Wash sprouts in cold running water and pat them dry.
- Trim the stem ends and remove any loose or shriveled leaves.
- Halve or even quarter larger ones if they aren’t all the same size so they’ll cook evenly.
Brussels Sprouts with Glazed Red Onion
You can’t go wrong with Martha Stewart’s Brussels Sprouts with Vinegar Glazed Red Onions. It is robust in flavor and the sweetness of the onions perfectly complements the strong taste of the sprouts. It makes a great side dish.
I paired it recently with tuna steak and oven cooked lobster tails (recipes soon to follow!). AMAZING.
If you like this recipe you may also enjoy these:
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.
Ingredients
- 1 (about 10 oz) basket Brussels sprouts
- Salt and freshly ground black pepper
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small red onion, thinly sliced lengthwise
- 2 tbsp balsamic vinegar
Instructions
- 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 the 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 tbsp butter and ½ tbsp 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.
- Add remaining ½ tbsp each butter and oil to the same pan over medium-low heat. Add onions and cook, tossingly 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 and toss well. Serve immediately.
