Brussels Sprouts in Balsamic Reduction
- Number of Servings: 6
Ingredients
1 tbls. Canola Oil1 large red onion, sliced thin1 lb. Brussels Sprouts, rinse and slice in half from stem to top1.5 tbls. unsalted butter4 tbls. (or to taste) balsamic vinegar
In the largest, preferably well-seasoned cast iron skillet you have, saute the red onions in the canola oil until they carmelize (they will reduce down to a small mass). Empty into bowl.
Add butter to skillet, and place sprouts, cut-side down, in the butter over medium high-heat to brown them (depending on the size of the skillet, you may need to break up this process into 2-4 batches - split butter to accommodate this). When all sprouts are well-browned, add onions back to pan, and add vinegar. Cover immediately to catch steam and steam until sprouts are tender but not mushy - about 5 minutes.
This is a GREAT Thanksgiving side dish!
Serves 6-8 (recipe calculated for 6).
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HOLHOL23.
Add butter to skillet, and place sprouts, cut-side down, in the butter over medium high-heat to brown them (depending on the size of the skillet, you may need to break up this process into 2-4 batches - split butter to accommodate this). When all sprouts are well-browned, add onions back to pan, and add vinegar. Cover immediately to catch steam and steam until sprouts are tender but not mushy - about 5 minutes.
This is a GREAT Thanksgiving side dish!
Serves 6-8 (recipe calculated for 6).
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HOLHOL23.
Nutritional Info Amount Per Serving
- Calories: 85.4
- Total Fat: 5.3 g
- Cholesterol: 7.8 mg
- Sodium: 19.1 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.7 g
- Protein: 2.3 g
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