Brussels Sprouts with Glazed Red Onions

1. 1

   Boil sprouts in salted water until tender but still bright green, about 4 minutes; drain and immerse in an ice bath; drain and cut in half.

2. 2

   Saute sprouts, over medium high heat, in 1/2 tsp butter and 1/2 tsp oil until brown and crisp on edges, about 3 minutes; season with salt and pepper and place in serving bowl; cover and keep warm.

3. 3

   Saute the onions in the same pan, over medium low heat, with the remaining 1 tsp butter and 1 tsp oil, until transparent, about 3-4 minutes; stand back to avoid fumes and add vinegar, deglazing the pan.

4. 4

   Cook until vinegar is reduced and the onions are glazed, about 30 seconds; add to the sprouts and toss to combine; garnish with nuts, if desired; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.