Balsamic Glazed Brussels Sprouts

balsamic-glazed-brussels-sprouts

My preferred method of eating brussels sprouts! A Balsamic and black pepper glaze over crisp brussels sprouts and onions.

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Bring a large pot of water to a boil. Prepare a small ice bath and set aside.

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Lightly trim the brussels sprouts and add to the boiling water. Boil for 3-4 minutes, or until bright green.

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Strain the sprouts and let them sit in the ice bath until cool. Slice them in half.

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Meanwhile, heat olive oil and butter in a large pan over medium heat. Add in sliced onions and brussels sprouts. Cook, stirring occasionally, until the sprouts are nicely browned and onions are translucent, about 5 minutes. Season with salt and pepper.

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Add balsamic vinegar, stir, and cook for another minute or so until the vinegar is mostly absorbed. Serve warm. Try adding in a few bits of chopped bacon to this recipe.

Balsamic Glazed Brussels Sprouts
My preferred method of eating brussels sprouts! A Balsamic and black pepper glaze over crisp brussels sprouts and onions.
Servings
8 people
Servings
8 people
Balsamic Glazed Brussels Sprouts
My preferred method of eating brussels sprouts! A Balsamic and black pepper glaze over crisp brussels sprouts and onions.
Servings
8 people
Servings
8 people
Ingredients
  • 8 ounces brussels sprouts
  • 1/2 yellow onion sliced
  • 1 tbsp butter unsalted
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt to taste
  • black pepper to taste
Instructions
  1. Bring a large pot of water to a boil. Prepare a small ice bath and set aside. Lightly trim the brussels sprouts and add to the boiling water. Boil for 3-4 minutes, or until bright green.
  2. Strain the sprouts and let them sit in the ice bath until cool. Slice them in half.
  3. Meanwhile, heat olive oil and butter in a large pan over medium heat.
  4. Add in sliced onions and brussels sprouts.
  5. Cook, stirring occasionally, until the sprouts are nicely browned and onions are translucent, about 5 minutes. Season with salt and pepper.
  6. Add balsamic vinegar, stir, and cook for another minute or so until the vinegar is mostly absorbed. Serve warm.
Recipe Notes

There's nothing wrong with adding a few bits of chopped bacon to this recipe.

 

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