Brussels Sprouts with Vinegar Glazed Red Onions - Bauman College
Yield: 4 side servings

1 pound Brussels sprouts
Olive oil for sauteeing
1 red onion, sliced
Salt and pepper, to taste
2 tablespoons balsamic vinegar
2 tablespoons toasted pine nuts

Trim the outer leaves and stems from the Brussels sprouts and cut each in half lenghthwise. Steam the sprouts until bright green and tender all the way through, 12-15 minutes.

In a medium saute pan, heat 1-2 tablespoons of olive oil over medium heat. Add the red onion slices and a dash of salt and pepper. Saute until crispy golden. Add the balsamic vinegar and cook, stirring frequently, until the vinegar is reduced and the onions are glazed. Remove from the pan.

Add a little more oil to the pan and toss in the steamed Brussels sprouts. Add a dash of salt and pepper, and saute until they have browned around the edges, about 3 minutes.

Toss the onions into the Brussels sprouts and remove to a decorative plate or bowl. Sprinkle the toasted pine nuts over the top. Serve warm or at room temperature.

©2006 Copyright Alison Anton - All rights reserved.