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.
Balsamic Glazed Brussels Sprouts
Servings: 4 servings
Ingredients
- 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
Instructions
- Preheat oven to 425°F.
- 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.
- 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.
1 Comment
Megan
October 15, 2011 at 7:24 pmI just made these tonight and I had to tell you these were awesome. I got Levi to eat brussels sprouts for the first time in a million years. :)