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| Sunday, November 20, 2005 |
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Brussel Sprouts with Glazed Red Onions
By Laurie Wetterau @ 10:59 AM
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1 basket brussels sprouts (10 oz)
salt and pepper
1 Tblsp. butter
1 Tblsp. olive oil
1 small red onion thinly sliced lengthwise
2 Tblsp. balsamic vinegar
Trim outer leaves of sprouts and stems. Boil sprouts in med pot add salt (about 4 min.) Remove and drain rinse with ice cold water. Drain and cut in half.
Heat 1/2 Tblsp. butter and 1/2 Tblsp. olive oil in large skillet on med-high. Add sprouts, cook until browned and crisp on edges. Salt and pepper. Put in bowl and cover to keep warm.
Add remaining butter and oil to skillet, add onions, cook until wilted (3-4 minutes). Add vinegar and stir to loosen pan drippings. When vinegar is reduced and onions glazed, add sprouts to pan and toss well. ENJOY!!
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| Comments |
 By
Gillian
@
Thursday, September 18, 2008
12:54 AM
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Love this recipe...I make this all the time and add
thinly sliced garlic to the onions.
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