- 12 ounces Brussels sprouts
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 red onion, sliced
- 2 tablespoons balsamic vinegar
- 1 pinch salt and pepper to taste
- Rinse Brussels sprouts and trim off outer leaves and bottom stems. Slice in halves.
- Steam the sprouts over boiling water for 4 minutes. Drain.
- Meanwhile, have prepared the sliced red onion
- Heat a skillet over medium high heat, adding 1 Tbsp butter and half the olive oil. Add the Brussels sprouts, toss occasionally and cook until they brown. Transfer sprouts to serving dish, sprinkle with salt and pepper and cover.
- Add the remaining olive oil and butter to the skillet. Add the onions; stir occasionally until wilted (about 3 minutes).
- Carefully add the vinegar. Scrape the bottom of the pan with spatula or spoon to loosen the brown bits. Stir and cook only about 30 seconds.
- Add the onions to the Brussels sprouts, toss and serve immediately.