RECIPES
BasiaI eat Brussels sprouts in several ways. Most often I add them to vegetable soup, or I serve them with bacon and a cream sauce as a side for pasta. Today, though, I'm sharing my new discovery, inspired by THIS recipe: Brussels sprouts in balsamic vinegar. I ate them as a salad with ground meat cutlets, but they also work as an appetizer or a light supper when served with a slice of good bread. They are also fine for less strict “Dukan dieters.”
If you prepare the Brussels sprouts ahead of time, this dish comes together really fast.
Brussels sprouts in balsamic sauce
I'm not giving amounts for the ingredients, because I made this more or less “by eye.”
Ingredients:
Brussels sprouts
Good balsamic vinegar (I happened to use balsamic glaze)
Salt
Pepper
Red onion
Olive oil
Lean bacon or ham, cut into a small dice
Optional: very coarsely chopped toasted walnuts or pecans
Wash the Brussels sprouts, remove the outer leaves, trim off the stems and cut a small cross into the bottoms. Larger ones can be cut in half. Then cook the sprouts in salted water, preferably steamed. It's important not to overcook them.
Peel the onion and cut it into thin half-rings. Lightly sauté it in olive oil, add the bacon and fry for a bit. Pour in the balsamic vinegar and bring it to a quick boil. Add the cooked Brussels sprouts, season, and fry together for a moment, stirring constantly. Sprinkle with the nuts and serve.
Brussels sprouts in balsamic sauce
