Prep time: 15 mins
Cook time: 20 mins
Serves: 4
INGREDIENTS:
1 (about 10 oz) basket Brussels sprouts
Salt and freshly ground black pepper
1 tbsp unsalted butter
1 tbsp olive oil
1 small red onion, thinly sliced lengthwise
2 tbsp balsamic vinegar
DIRECTIONS:
Trim outer leaves and stems from Brussels sprouts, and
discard. Bring a medium pot of water to 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.
Heath ½ tablespoon butter and ½ 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.
Add remaining ½ 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. Add onions
to Brussels sprouts, and toss well.
Serve immediately.
