Brussels Sprouts with Balsamic Glazed Red Onions (Vegan, GF)
2 baskets of Brussels sprouts (aoout 20 ounces)
Sea salt and freshly ground black pepper
2 Tablespoons unsalted butter
2 Tablespoon extra-virgin olive oil
1 medium red onion, thinly sliced lengthwise
4 Tablespoons balsamic vinegar
- Trim outer leaves (if brown or wilted) and stems from Brussels sprouts. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add Brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
- Add remaining tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar and stir. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
- Add onions to Brussels sprouts, and toss well. Serve immediately.