Martha Stewart Brussels Sprouts with Vinegar-Glazed Red Onions

Martha Stewart Brussels sprouts with vinegar-glazed red onions are crisp-edged halved sprouts with balsamic-glazed red onion and butter that come together in 25 minutes. This simple weeknight dinner side fits Sunday dinner, Thanksgiving and Christmas tables, and it cooks in one skillet.

Plunge the blanched sprouts into ice water right away, because the cold stops them from cooking further and keeps them bright green. Skip it and they turn dull and mushy before they ever reach the skillet.

Martha cooks the sprouts and the onions in the same pan, one after the other, so the balsamic loosens the browned bits left behind. That glaze coats the onions in about 30 seconds and carries the sprouts' flavor into every bite.

Martha Stewart Brussels Sprouts with Vinegar-Glazed Red Onions

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

110

kcal

Halved sprouts brown until crisp at the edges while the red onions turn soft and glossy in a quick balsamic glaze. Tossed together at the end, the sweet onions soften the sprouts' sharper bite.

Ingredients

• 1 (about 10-ounce) basket Brussels sprouts
  

• Salt and freshly ground black pepper
  

• 1 tablespoon unsalted butter
  

• 1 tablespoon olive oil
  

• 1 small red onion, thinly sliced lengthwise
  

• 2 tablespoons balsamic vinegar
  

Directions

• Trim and blanch: Trim the outer leaves and stems from 1 basket (about 10 ounces) of Brussels sprouts, then drop them into a medium pot of boiling salted water. Cook until tender but still bright green, about 4 minutes.
• Chill and halve: Drain the sprouts and plunge them into an ice-water bath to cool. Then drain them well and cut each one in half.
• Brown the sprouts: Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the sprouts and toss occasionally until brown and crisp on the edges, about 3 minutes.
• Season and hold: Season the sprouts with salt and pepper to taste, then move them to a large bowl. Cover with aluminum foil to keep them warm.
• Cook the onions: Add the remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Toss the thinly sliced red onion occasionally until wilted and transparent, about 3 to 4 minutes.
• Glaze with vinegar: Pour in 2 tablespoons balsamic vinegar, standing back from the fumes, and stir to loosen the brown bits on the bottom of the pan. Cook until the vinegar reduces and the onions look glazed, about 30 seconds.
• Toss and serve: Add the onions to the sprouts and toss well. Serve right away while the edges are still crisp.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 5-quart stainless steel colander, OXO 12-inch locking tongs, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I garnish these Brussels sprouts with nuts?

Martha suggests toasted hazelnuts on top, and they add a buttery crunch against the soft onions. Toast them in a dry skillet for a few minutes until fragrant, then scatter them over just before serving.

Can I skip the ice-water bath?

I wouldn't, because the cold water stops the cooking and holds that bright green color. Without it, the residual heat keeps cooking the sprouts, and they can turn dull and soft before they hit the skillet.

Can I blanch the Brussels sprouts ahead of time?

Yes, the blanching and halving can be done earlier in the day. Keep the drained sprouts in the fridge, then brown them in the skillet right before serving so the edges stay crisp.

What can I use instead of balsamic vinegar?

Red wine vinegar works if you want a sharper glaze, though you may need a pinch of sugar to match the sweetness. Use the same 2 tablespoons and reduce it for about 30 seconds as written.

What is the most common mistake with this dish?

Crowding the pan is the usual problem, since too many sprouts at once steam instead of brown. If your skillet looks full, brown them in two batches so each half gets crisp edges.