Brussels Sprouts With Glazed Red Onions

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Onions glazed with balsamic vinegar sweeten the flavor of the brussels sprouts in this dish. It's colorful and texturally interesting with a garnish of chopped nuts.

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Steps

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Boil sprouts in salted water until tender but still bright green , about 4 minutes.

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Drain and immerse in an ice bath.

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Drain and cut in half.

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Saute sprouts , over medium high heat , in 1 / 2 tsp butter and 1 / 2 tsp oil until brown and crisp on edges , about 3 minutes.

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Season with salt and pepper and place in serving bowl.

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Cover and keep warm.

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Saute the onions in the same pan , over medium low heat , with the remaining 1 tsp butter and 1 tsp oil , until transparent , about 3-4 minutes.

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Stand back to avoid fumes and add vinegar , deglazing the pan.

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Cook until vinegar is reduced and the onions are glazed , about 30 seconds.

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Add to the sprouts and toss to combine.

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Garnish with nuts , if desired.

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Serve immediately.

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Ingredients

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brussels sprouts, salt & freshly ground black pepper, unsalted butter, olive oil, red onion, balsamic vinegar, pecans