Brussels Sprouts with Vinegar-Glazed Red Onions

Since the cold weather has yet to really kick in, I'm scared my plan to hide my Thanksgiving gut behind a large coat is not going to work, so I should probably make sure we have something other than dessert on our Thanksgiving menu.  My brother has requested brussels sprouts, so I decided to do a little practice round this weekend. These turned our really well, and I am kicking myself for not trying them out sooner. This recipe, in particular, worked well because not only is the taste combination of the sweet onions and the brussels sprouts fabulous, but I love the color combination as well. And obviously, isn't color coordination the second most important criteria for any side dish?

Just a few more days until Thanksgiving! What will your family be serving alongside the turkey this year?

Here is what you will need:

My first time buying these...not so scary looking, right?

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.

Step 2: Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes.

Step 3:  Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.

Step 4: 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.

Step 5: 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.

Step 6:  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.

Step 7: Add onions to brussels sprouts, and toss well. Serve immediately.



Recipe Courtesy: Marthastewart.com



Ingredients

Serves 4

1 (about 10-ounce) basket brussels sprouts
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

Directions

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.