vegetables

Brussel Sprouts with Vinegar Glazed Red Onions

Tender brussel sprouts tossed with sweet, glossy balsamic-glazed red onions create a beautiful balance of earthy and tangy flavors. The sprouts are quickly blanched to keep their bright color, then crisped in butter and oil before being combined with soft, sweet onions finished in a reduced balsamic glaze. A harvest-season favorite that transforms simple ingredients into a deeply flavorful side dish.

Servings: 4 servings
Total Time: 22 min
Pan: Large heavy skillet

Ingredients

Brussel Sprouts
  • 1 basket brussel sprouts (about 10 ounces)
  • Salt and freshly ground black pepper
Pan Ingredients
  • 1 tablespoon unsalted butter, divided (1/2 tablespoon for sprouts, 1/2 tablespoon for onions)
  • 1 tablespoon olive oil, divided (1/2 tablespoon for sprouts, 1/2 tablespoon for onions)
Red Onions
  • 1 small red onion, thinly sliced lengthwise
  • 2 tablespoons balsamic vinegar
Brussel Sprouts with Vinegar Glazed Red Onions

Instructions

  1. Trim and discard the outer leaves and stems from 1 basket (about 10 ounces) of brussel sprouts.
  2. Bring a medium pot of salted water to a boil. Prepare a separate ice-water bath.
  3. Add the trimmed brussel sprouts to the boiling water and cook until tender but still bright green, about 4 minutes.
  4. Drain the sprouts immediately and plunge them into the ice-water bath to stop the cooking. Drain well and cut each sprout in half.
  5. Heat 1/2 tablespoon unsalted butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat.
  6. Add the halved brussel sprouts to the skillet and cook, tossing occasionally, until browned and crisp on the edges, about 3 minutes. Season to taste with salt and freshly ground black pepper.
  7. Transfer the cooked brussel sprouts to a large bowl and cover with foil to keep warm.
  8. Add the remaining 1/2 tablespoon unsalted butter and 1/2 tablespoon olive oil to the same skillet over medium-low heat.
  9. Add 1 thinly sliced red onion to the skillet and cook, tossing occasionally, until wilted and translucent, about 3 to 4 minutes.
  10. Add 2 tablespoons balsamic vinegar, standing back from the fumes, and stir to loosen any browned bits from the bottom of the skillet. Cook until the vinegar is reduced and coats the onions in a glaze, about 30 seconds.
  11. Add the vinegar-glazed onions to the warm brussel sprouts and toss well to coat. Serve immediately.

Notes

  • Blanching keeps the brussel sprouts bright green and prevents over-browning later.
  • Use a well-heated skillet to get crisp, caramelized edges on the sprouts.
  • Balsamic vinegar reduces quickly—watch closely after adding it to prevent burning.
  • This recipe pairs beautifully with roasted chicken, pork, or holiday ham.

Tags

brussel sprouts balsamic onions vegetable sides harvest RizzieFarms