Brussels Sprouts With Vinegar-Glazed Red Onion

December 8, 2015




1 (about 10-ounce) basket of Brussels sprouts

salt and freshly ground black pepper

1 Tbsp.unsalted butter

1 Tbsp. Lucero Olio Novello Extra Virgin Oive Oil

1 small red onion, thinly sliced lengthwise

2 TbspLucero Mission Fig Balsamic Vinegar



1-  Trim outer leaves and stems from brussels sprouts, and

discard.Bring a medium pot of water to a boil, and add a few

dashes of salt.




2-  Prepare an ice-water bath. Add Brussels sprouts to boiling



3-  Remove from heat, drain, and plunge into ice-water bath to

cool. Drain well, and cut in half.



4-  Heat 1/2 Tbsp. butter and 1/2 Tbsp. Lucero Olio Novello

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.


5-  Season to taste with salt and pepper, and transfer to a large

bowl.  Cover with aluminum foil to keep warm.


6-  Add remaining 1/2Tbsp. each butter and Lucero EVOO

to the same pan over medium-low heat. Add onions, and cook,

tossing occasionally, until wilted and transparent (3 to 4 minutes.)


7-  Add Lucero Mission Fig Balsamic Vinegar, and stir to loosen

any brown bits on bottom of pan. Cook until balsamic vinegar is

reduced and the onions are glazed, about 30 seconds.


8-  Add onions to brussels sprouts, and toss well. Serve






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