Brussels sprouts with caramelized red onions

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.

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
4 servingservings

Ingredients

  • 1 1 red onionred onions
  • 4 oz. 110 g butter
  • 1 tbsp 1 tbsp red wine vinegar
  • salt and pepper
  • 15 oz. 450 g Brussels sprouts

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Divide the onions into wedges and fry in half of the butter on medium heat for 5–10 minuter.
  2. The onions should turn golden, but not burned. Add the vinegar and salt and pepper to taste.
  3. Lower the heat some and continue to sauté the onion while stirring. Place on a plate.
  4. Rinse and trim the Brussel sprouts and cut them in half. If they are small, you can fry them whole.
  5. 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".
  6. Salt and pepper. Add the onions and stir.

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3 Comments

  1. Anon
    Step 2 refers to spices, but not listed in ingredients. Any guidance?
  2. siveena
    so what i did because i didn't have red wine vineger or red onions i did plain onions and bacon and spouts and small mince garlic i try not use salt
  3. Annette
    Anon, I love roasting veggies and to be honest, all they need is salt and pepper. The roasting develops such a deep wonderful flavor and let's the vegetable shine. However, feel free to add whatever spices you like. I love crushed rosemary on mine!

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