December 13 2016 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Side dish Brussels sprouts with caramelized red onions
Tender Brussels sprouts fried in butter and served with caramelized red onions is a wonderful side dish that brings both flavor and color to your holiday dinner table. Whether you're preparing turkey, ham or a roast for the holidays, this dish will complement it perfectly.
USMetric
servingservings
Ingredients
- 1 (4 oz.) 1 (110 g) red onionred onions
- 4 oz. 110 g butter
- 1 tbsp 1 tbsp red wine vinegar
- salt and pepper
- 1 lb 450 g Brussels sprouts
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Instructions
- Divide the onions into wedges and fry in half of the butter on medium heat for 5–10 minuter.
- The onions should turn golden, but not burned. Add the vinegar and salt and pepper to taste.
- Lower the heat some and continue to sauté the onion while stirring. Place on a plate.
- Rinse and trim the Brussel sprouts and cut them in half. If they are small, you can fry them whole.
- Fry the Brussel sprouts in the same frying pan with more butter until they have turned a nice color and a little soft. Use a knife or a pin to check. They're best served "al dente".
- Salt and pepper. Add the onions and stir.
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