Balsamic Glazed Brussels Sprouts
As mentioned numerous times, I heart balsamic vinegar. I mean, I really do have an unnatural obsession with it. I also love brussels sprouts and cooked onions. So really, I knew that this dish would quickly become a favorite.
It was absolutely delicious. The recipe card called for 1 red onion, but I used 1/2 red onion, 1/2 sweet onion. I think any type would be equally delicious.
1 lb fresh brussels sprouts, trimmed of external leaves, stems discarded and with an X cut in the bottom of each
1/2 red onion, thinly sliced
1/2 sweet onion, thinly sliced
5 tbsp extra-virgin olive oil, divided
1/4 tsp salt
1/4 tsp fresh ground black pepper
1 shallot, chopped
1/4 cup balsamic vinegar
1 tbsp chopped fresh rosemary
1. Preheat oven to 425°F.
2. Combine brussels sprouts and onion in a medium bowl with 3 tablespoons of the olive oil, salt and pepper. Toss gently. Spread on lightly greased baking sheet. Roast 25 to 30 minutes, stirring occasionally, or until vegetables are tender and caramelized.
3. Meanwhile, sauté shallot in remaining olive oil in a small skillet over medium-high heat, about 5 minutes, or until tender. Add balsamic vinegar and cook 5 minutes more. Stir in rosemary and pour over brussels sprouts.
Yield: 4 servings