The sweetness of the onions is a nice contrast to the strong taste of the
Brussels sprouts.
INGREDIENTS:
1 basket Brussels sprouts (about 10 ounces)
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small red onion, thinly sliced lengthwise
2 tablespoons balsamic vinegar
DIRECTIONS:
Trim outer leaves and stems from Brussels sprouts, and discard. Bring a
medium pot of water to a 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.
Heat 1/2 tablespoon butter and 1/2 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 1/2 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.
|