I wanted to say a big thank you to everyone who gave me suggestions and recipes for my tiny Brussel Sprouts harvest. I am excited to try more of the recipes as the season progresses and we pick more sprouts.
Several people suggested this Martha Stewart recipe, and since I had everything on hand, I thought I’d give it a try. Guess what? The Handsome Husband LOVED this side dish.
Here is the recipe-
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Thanksgiving Side Dish Recipes – Brussels Sprouts with Balsamic Vinegar
Ingredients
8 oz Brussels sprouts
1/2 sweet onion, chopped
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Prepare an ice water bath in a medium bowl and set aside.
- Trim the Brussels sprouts, add them to the boiling water, and cook for 3 -4 minutes or until bright green.
- Strain the Brussels sprouts, and place them into the ice-water bath until cool. Slice sprouts in half.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large pan over medium heat.
- Add sliced onions and Brussels sprouts.
- Cool until the sprouts are nicely browned and the onions are translucent {about 4 – 5 minutes}.
- Add balsamic vinegar, stir, and cook for an additional minute or so until the vinegar has reduced.
- Serve warm.
Looking for some more awesome recipes? Check out Everyday Food: Great Food Fast* By Martha Stewart Living Magazine, it’s a great cookbook! Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season.
*Direct link to an Amazon.com product
Elizabeth F says
One of my daughters likes Brussels sprouts and we have had them the last 2 years,
made similar. But I don’t think she grew them this year. Except for raw, I still can’t eat them. Ugh.
Angela says
Mavis, you must try brussels with homemade mint sauce (NOT that nasty jelly!). And its easy peasy to make. Cook Brussels like normal then just drizzle the sauce on it. Which by the way goes great on lamb and beef.
Mint Sauce
Small jar
Handful of fresh Mint, finely chopped
2 teaspoonfulls of sugar (or to taste)
Malt Vinegar
Put chopped mint in jar, about 3/4 the way up, slightly mooshed in there. Fill jar to just above mint leaves with malt vinegar. Put in sugar. Lid jar and shake! Now taste it. Should be “sweet tart”. Let sit for at least a day in the fridge, but a few is better. After a day shake and taste, should have a sweetish minty vinegar sauce.
I love this drizzled on roast, roast potatoes, brussels and yorkshire pudding. Traditional English Sunday supper. To. Die. For!
Vicki says
I love this recipe, but for just an added bit of flavor, I add bacon (already cooked) to mine. Yummy!
Melissa French says
This is one of my favorite recipes ever. I linked to this post in my thrifty Thanksgiving recipes post. Thanks!
Margaret says
I love Brussel Sprouts and this all sound so good! I slice them very, very thin and add to stir fry. Even my daughter, who declares they make her sick, loves that dish.
Vicki says
Have you tried this recipe with BACON in it? Oh my goodness! It is scrumptious.