BRUSSELS SPROUTS WITH ONIONS
Steps:
- 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. 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
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Jim Bruce
jim@hotmail.comI love the simplicity of this recipe. It's just a few ingredients and it's so easy to make.
Ethan Anidi
ethan_anidi@yahoo.comThis recipe is a great way to use up leftover Brussels sprouts. I always have some left over after Thanksgiving and Christmas.
Mst Suamaiya
m22@gmail.comI've never been a fan of Brussels sprouts, but this recipe made me a believer. They were so good!
Hectic Hunt
h@yahoo.comI made this recipe for a potluck and it was a huge hit. Everyone loved the Brussels sprouts.
Stone_fox _playz
s-_playz21@gmail.comI'm allergic to onions, so I omitted them from the recipe. The Brussels sprouts were still delicious.
robin james
james@gmail.comThese Brussels sprouts were a bit too sweet for my taste. I think I'll try using less maple syrup next time.
madawar shah
s_madawar@aol.comI'm not sure what I did wrong, but my Brussels sprouts turned out mushy. I think I'll try roasting them at a higher temperature next time.
Philip Coetzee
coetzeep@gmail.comThese Brussels sprouts are a great side dish for any meal. They're healthy and delicious.
Nancy Macco
macco@gmail.comI love how versatile this recipe is. I've used different types of vinegar and even added different vegetables, like carrots and parsnips.
Toma Tm
t-tm@yahoo.comThis recipe is a keeper! I've made it several times and it's always a hit.
Saifullah Mamun
mamun38@gmail.comI followed the recipe exactly and my Brussels sprouts turned out perfect. They were tender on the inside and crispy on the outside.
Ilma Haadharaaw
haadharaaw.ilma@gmail.comThese Brussels sprouts were just okay. They weren't as flavorful as I had hoped.
Khotso Sebotsa
s_khotso58@hotmail.frMy Brussels sprouts came out a bit too charred, but they still tasted good. I think I'll try roasting them at a lower temperature next time.
Obadeh Jalamneh
o.jalamneh8@hotmail.frI used balsamic vinegar instead of white wine vinegar and it was delicious. I also added a bit of garlic and thyme for extra flavor.
dev saran
saran_dev85@gmail.comThis was an easy recipe to follow and the Brussels sprouts turned out great. I will definitely be making this again.
kaosar ahomed
k-a@hotmail.co.ukI've never been a huge fan of Brussels sprouts, but this recipe changed my mind. They were roasted to perfection and the onions added a great flavor.
Rp Rp
r-rp@hotmail.comThese Brussels sprouts were a hit! They were so flavorful and had a nice crunch. My family loved them and asked for seconds.