Last year, I grew a huge Brussels sprout plant in my garden that never produced one sprout. Thankfully, one of my favorite fall vegetables is everywhere at the farmers markets, so I didn't have to despair too deeply.
Brussels sprouts are great when prepared simply. Heat olive oil in a pan and saute garlic until it's fragrant, then add the halved sprouts, flat side down. Let them cook for a few minutes until they are browned on the flat side, then toss and continue to cook until they turn bright green. Season them with salt and pepper and serve.
I thought the following recipe, which uses that same basic cooking method but adds tangy glazed red onions, sounded like the perfect side for a pork loin or piece of firm white fish.
Brussels are in season starting in September and continuing through February, making them a fall and winter staple. Store them in the fridge, and before cooking, make sure to remove the loose leaves on the outside so they stay together through the sauteing.
Recipe: Brussels Sprouts with Vinegar-Glazed Red Onions
• 10 ounces 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
Trim outer leaves and stems from Brussels sprouts and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add Brussels sprouts to boiling water and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well and cut in half.
Heat ½ tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add Brussels sprouts and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper and transfer to a large bowl. Cover with aluminum foil to keep warm.
Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes) and stir to loosen any brown bits on bottom of the pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
Add onions to Brussels sprouts and toss well. Serve immediately.
— Recipe courtesy of marthastewart.com.