Brussels Sprouts in Balsamic Reduction

This Thanksgiving we are doing things differently at my house. Everyone is old enough to pitch in and help cook the dinner so everyone has a different dish that they are preparing. Even my 8 year old brother is doing a dish. I have to come up with a dish of my own to do and since all the regular ones are taken, and I do not want to end up having the rolls (just put em in the oven...easy) I am trying to see what recipes are out there that are healthy and good. So, here is one that seems to be a good one. I don't know if the store we go to has Brussel Sprouts though...

INGREDIENTS

- 1 tbls. Canola Oil
- 1 large red onion, sliced thin
- 1 lb. Brussels Sprouts, rinse and slice in half from stem to top
- 1.5 tbls. unsalted butter
- 4 tbls. (or to taste) balsamic vinegar

DIRECTIONS

1. In the largest, preferably well-seasoned cast iron skillet you have, saute the red onions in the canola oil until they carmelize (they will reduce down to a small mass). Empty into bowl.

2. Add butter to skillet, and place sprouts, cut-side down, in the butter over medium high-heat to brown them (depending on the size of the skillet, you may need to break up this process into 2-4 batches - split butter to accommodate this).

3. When all sprouts are well-browned, add onions back to pan, and add vinegar. Cover immediately to catch steam and steam until sprouts are tender but not mushy - about 5 minutes.

Posted by Sabriena at 09:15