The Brussel Sprout is one of the staple vegetables for our Christmas dinner but I also use it in stir-fries and in salads through out the year. Brussel sprouts have a strong taste and this can be over powering for some palettes, but if the sprouts are married with onions, the onions give a great contrast.
Brussel Sprouts with Vinegar Glazed Red Onions and Bacon
500g Brussel Sprouts
Salt and freshly ground black pepper
1 tbsp. unsalted butter
1 tbsp. virgin olive oil
1 small red onion, thinly sliced
2 rashers of bacon, diced
2 tbsp. balsamic vinegar
Trim sprouts of out leaves and stems. Bring a medium saucepan of water to the boil and add a pinch of salt. Add the sprouts to the boiling water and cook for until tender 3 – 4 minutes. Prepare an ice-water bath, to refresh and cool the sprouts once cooked. Remove from bath, drain and cut in half, set a side.
Heat a heavy skillet over medium-high heat and add bacon, cook for 3 – 4 minutes. Remove from pan. Add ½ tbsp. butter and 1/2tbsp olive oil to pan and heat – add Brussel sprouts, and cook, tossing occasionally, until sprouts are brown and crisp on the edges, about 3 minutes. Season to taste with salt and cracked pepper to taste, and transfer to a bowl. Cover with foil to keep warm.
Add the remaining ½ tbsp. of butter and ½ tbsp. olive oil to the same skillet over medium low heat. Add the bacon until brown then add the onion. Tossing until till the onion is wilted and transparent – 3 minutes. Add vinegar and stir to loosen any brown bites on the bottom of the pan. Cook until the vinegar is reduced and the onion is glazed, about 30 seconds.
Add Brussel sprouts to onion mixture and toss well. Serve immediately..