- Brussels sprouts
- onions, chopped
- dark balsamic vinegar
Cut the woody ends off the brussels sprouts and remove any bad leaves.
Cut the Brussels sprouts in half and put them in a bowl. Give them a good wash and drain off the excess water. A salad spinner can work well for this.
Add the onions to the Brussels sprouts and toss with a generous drizzle of balsamic vinegar.
Add Brussels sprouts to a hot preheated pan. Cover the pan and let Brussels sprouts cook on medium to medium high heat for about three minutes, carefully remove the lid and give them a stir. Once again cover the pan and let them cook for another three minutes or so then give them another stir. Evaluate the moisture left in the pan and how tender the Brussels sprouts are. If the Brussels sprouts are still pretty firm and moist cover the pan and cook a little longer. If the Brussels sprouts are about half way done, remove the lid and allow the balsamic vinegar reduce and caramelized to your liking.
You will be left with a very caramelized pan. To get all that caramelized flavor out, cover the pan and allow the Brussels sprouts sit for about 10 minutes. The moisture trapped in the pan will form steam and will automatically deglaze the pan. All that lovely rich flavor can be stirred into the Brussels sprouts and it’s time to enjoy!
For more Brussels sprout recipes check out how to make Dry Roasting Brussels Sprouts as well as Brussels Sprout Salad with Cranberries and Candied Pecans.