Roasted Brussels Sprouts with Balsamic Vinegar

This is such a simple yet powerful side dish that I love.  The balsamic vinegar adds a nice zing to the roasted brussels sprouts.  It goes great with pork or beef, but really it's so delicious that I would eat it with just about anything!

Prep time: 15 mins

Cook time: 25 mins

Makes: varies

INGREDIENTS:

Brussels sprouts

Olive Oil

Balsamic vinegar

Salt & Pepper

DIRECTIONS:

Preheat oven to roast at 375°F. Peel the outer, beat-up layers of the brussels sprouts off.  Trim the end, then cut brussels sprouts in half.

Toss in a bowl with enough olive oil to coat evenly, then add balsamic vinegar, salt and pepper to taste. Lightly oil a sheet pan, then spread out brussels sprouts, cut side down. Roast in oven for 15 min., flip the sprouts to cut side up, then roast for about 10 minutes more or until gently browned.

Brussels Sprouts with Vinegar-Glazed Red Onions

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.