Pregnancy has been known to give women weird cravings and it would seem that I am no different. Yesterday afternoon, I was hit with a desire for two things 1) brussel sprouts and 2) balsamic vinegar. I was lucky enough to discover this recipe that incorporates both….
Balsamic Brussels Sprouts
1 pound petite frozen brussels sprouts
2 tablespoons olive oil
1 medium-size red or supersweet onion, such as Walla Walla, Texas Sweet or Vidalia,
1/4 cup balsamic vinegar
Steam the brussels sprouts until fork-tender — do not overcook. Set aside.
Heat a medium (8- to 10-inch) pan until hot but not smoking. Add the olive oil and onion, then reduce the heat to medium. When the onion is starting to get soft and translucent, add the balsamic vinegar. Continue cooking until the vinegar is nearly evaporated and coats the onion. Toss the onion mixture with the warm brussels sprouts.
Notes: I doubled the recipe by using 2 14 ounce packages of frozen brussels sprouts, 1 large onion, and half a cup of balsamic vinegar. It was delish and made enough to serve 5 adults, 2 kids, and had leftovers.