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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (10)

251 Ratings
  • 5 star values: 50
  • 4 star values: 81
  • 3 star values: 77
  • 2 star values: 34
  • 1 star values: 9
Rating: 4 stars
11/17/2018
Not outstanding, but a nice dish.
Rating: 5 stars
03/27/2016
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.
Rating: 5 stars
11/18/2011
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!
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Rating: Unrated
12/15/2010
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.
Rating: Unrated
12/05/2010
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.
Rating: Unrated
12/13/2009
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.
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Rating: Unrated
02/26/2009
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.
Rating: Unrated
06/04/2008
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.
Rating: Unrated
03/25/2008
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.
Rating: Unrated
02/25/2008
Delicious savory flavor. I quartered the brussels sprouts....otherwise followed the recipe. Highly recommend!