Friday, March 09, 2007

Brussels Sprouts with Onion

I modified this recipe off of a Martha Stewart web page.. they had you using 2 or 3 pans. This cooks in one saucepan (which is preferable, for those like me who's apartment doesn't include a dishwasher). I really like Brussels Sprouts when they are not totally soggy. The red onions add the perfect hint of sweetness.

Serves 2
30 minutes
-large saucepan with deep sides
Quick and simple

20-30 fresh Brussels sprouts
1 medium RED onion (or half of a large onion)
2+ tbsp. olive oil
red wine vinegar* or balsamic vinegar, to taste
*Heinz red wine vinegar is GF

1. Cut tough end off of sprouts and peel off the very first leaf layer (2 leaves). Cut each washed sprout in half, perpendicular to the 'base' (not width-wise).
2. Slice the red onion into thick O's, then cut into quarters. You want the onion slices large. Set onions aside.
3. Place sprouts only in a large, deep saucepan and add water such that sprouts are bobbing around. Turn burner to 'high' and cook sprouts until they come to a roiling boil. Don't cook them longer than 1 minute past when they begin to boil. All in all, this should take less than 5 minutes.
4. Carefully pour (drain) most all water out of saucepan and into the sink. You could use a colander for this to catch the sprouts, but normally I risk it and just pour slowly.

5. Once all water has been removed, add in red onion slices and place saucepan back onto burner. Pour 2 tbsp olive oil over veggies, stirring to coat.
6. Continue cooking onion and sprouts over medium-high heat until the sprouts and onions become golden on the edges-- around 10-15 minutes. It is ready when both onions and sprouts are wonderfully crisp-tender.
7. Remove pan from heat and splash modestly with red wine vinegar (~1 tsp?). Also add in more olive oil or salt/pepper if desired. Serve warm with meat of choice.

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