Thanksgiving

Brussels Sprouts in Balsamic Reduction is for Side Dish.

Brussels Sprouts in Balsamic Reduction takes 30 minutes to prepare.

Brussels Sprouts in Balsamic Reduction takes 15 minutes to cook.

Brussels Sprouts in Balsamic Reduction makes 6 servings.

The ingredients for Brussels Sprouts in Balsamic Reduction are:

1 tbls. Canola Oil
1 large red onion, sliced thin
1 lb. Brussels Sprouts, rinse and slice in half from stem to top
1.5 tbls. unsalted butter
4 tbls. (or to taste) balsamic vinegar

Here is how you make Brussels Sprouts in Balsamic Reduction:

In the largest, preferably well-seasoned cast iron skillet you have, saute the red onions in the canola oil until they carmelize (they will reduce down to a small mass). Empty into bowl.Add butter to skillet, and place sprouts, cut-side down, in the butter over medium high-heat to brown them (depending on the size of the skillet, you may need to break up this process into 2-4 batches - split butter to accommodate this). When all sprouts are well-browned, add onions back to pan, and add vinegar. Cover immediately to catch steam and steam until sprouts are tender but not mushy - about 5 minutes.This is a GREAT Thanksgiving side dish!Serves 6-8 (recipe calculated for 6).Number of Servings: 6Recipe submitted by SparkPeople user METALBABE.

The nutritional information for Brussels Sprouts in Balsamic Reduction is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 96.4

• Total Fat: 5.5 g
• Cholesterol: 7.8 mg
• Sodium: 24.3 mg
• Total Carbs: 10.6 g
• Dietary Fiber: 3.5 g
• Protein: 3.0 g

The dietary needs meet for Brussels Sprouts in Balsamic Reduction is Vegetarian