Brussels Sprouts with Glazed Red Onions
 
 
The sweetness of the onions is a nice contrast to the strong taste of the Brussels Sprouts. Garnish with toasted hazelnuts, if desired.
Tena:
Serves: 4
Ingredients
  • 1 (about 10 oz) basket Brussels sprouts
  • 1 (about 10 oz) basket Brussels sprouts
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
  • 1 tbsp unsalted butter
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 small red onion, thinly sliced lengthwise
  • 1 small red onion, thinly sliced lengthwise
  • 2 tbsp balsamic vinegar
Instructions
  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 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.
  2. 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.
  3. 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.
  4. Add onions and toss well. Serve immediately.
Recipe by Sweet Hope Lifestlye at https://sweethopestudio.com/brussels-sprouts-glazed-red-onions/