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Brussels Sprouts with Vinegar-Glazed Red Onions

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The sweetness of the onions is a nice contrast to the strong taste of the Brussels sprouts. Garnish with toasted hazelnuts, if desired.

  • Servings: 4

Source: Martha Stewart Living, November 1994

Ingredients

  • 1 (about 10-ounce) basket Brussels sprouts
  • 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

  1. 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.

  2. 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.

  3. 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.

  4. Add onions to Brussels sprouts, and toss well. Serve immediately.

Reviews Add a comment

  • jawarrickchart
    27 MAR, 2016
    I've been making this recipe for many years and it is a family favorite. I wish people would just give their honest opinions of recipes they have made, and keep other comments to themselves. The recipe says to 'discard' the outer leaves to make it clear to novice cooks that they are not to be added to or cooked with the rest of the Brussels sprouts. It is standard recipe direction and there is no need to add uncalled for directions to compost. Please give Martha and the rest of us a break.
    Reply
  • AmyEliza4114
    18 NOV, 2011
    I consider myself to be one of the worst cooks in America, so I was pleasantly surprised to finish this recipe without destroying anything. It's so easy to follow and has an AMAZING result! I'm so glad that I happened upon brussel sprouts in the grocery!
    Reply
  • Kstwild
    15 DEC, 2010
    I would hope people are smart enough if they recycle or compost they dont need Martha to tell them too, I dont think that is her job, but supplying recipes is what people are looking for, the recipe is wonderful made it last night.
    Reply
  • dryflour
    5 DEC, 2010
    how about instead of instructing readers to DISCARD their organic scraps, you change the word to COMPOST. C'MON LET'S SAVE THE PLANET MARTHA.
    Reply
  • MS10757860
    13 DEC, 2009
    I made this today to take to a Hanukkah dinner. It was a big hit and went well with brisket and latkes. Thanks, Martha for another winning recipe.
    Reply
  • blondebren
    26 FEB, 2009
    I have made this with turkey dinners as a side dish. It has wonderful flavour and so easy for the brussel sprout lovers. It is always a hit.
    Reply
  • WesternLady
    4 JUN, 2008
    I made this to go with the wild goose I made with the rice stuffing, and this recipe was fantastic. I would make this again.
    Reply
  • dhanu
    25 MAR, 2008
    I tried this recipe the other day to compliment a roast of beef I was making. It is a very simple recipe, extremely easy to make, and absolutely delicious. It is quick so, just a suggestion, have things out and ready to go. I also quartered the sprouts just to make them easier to eat.
    Reply
  • ehguy11
    25 FEB, 2008
    Delicious savory flavor. I quartered the brussels sprouts....otherwise followed the recipe. Highly recommend!
    Reply