Ingredients:
5 ounces Brussels sprouts, trimmed
salt & freshly ground black pepper, to taste
1 1/2 teaspoons unsalted butter, divided
1 1/2 teaspoons olive oil, divided
1/2 small red onions, thinly sliced lengthwise
1 tablespoon balsamic vinegar
chopped pecans ( to garnish)
Directions:
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.
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.
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.
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.
Servings: 2
Time preparation: 25 min.
Time total: 25 min.