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Brussels Sprouts with Vinegar-Glazed Red Onions

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
Brussels Sprouts with Vinegar-Glazed Red Onions

Source: Martha Stewart Living, November 1994


  • 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


  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 (8)

  • 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!

  • 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.

  • 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.

  • litttlegitle 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.

  • 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.

  • 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.

  • 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.

  • ehguy11 25 Feb, 2008

    Delicious savory flavor. I quartered the brussels sprouts....otherwise followed the recipe. Highly recommend!

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