by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
Expand1 pound Brussels Sprouts- halved or quartered Ask a question about this ingredient
1/2 red onion- diced fine Ask a question about this ingredient
2 cloves garlic- minced Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
1 small pat butter Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1/4 cup white wine Ask a question about this ingredient
2 tablespoons cider vinegar Ask a question about this ingredient
1/2 cup parmesan cheese Ask a question about this ingredient
whole wheat spagetti- cooked (reserve a splash of pasta water) Ask a question about this ingredient
In skillet, heat olive oil and butter over medium heat- add onions
Ask a question about this stepSautee unti onions are translucent, add garlic and Brussels, cut sides down
Ask a question about this stepOnce Brussels have just started to brown and caramelize, mix together wine, vinegar, and sugar- add to skillet. Turn down heat slightly, and simmer until most of the liquid is evaporated.
Ask a question about this stepAdd salt, pepper, cheese and toss, then remove from heat.
Ask a question about this stepAdd to pasta and toss, adding reserved pasta water. Serve with a sprinkle of fresh parmesan on top.
Ask a question about this stepThis is exactly my favorite way to enjoy brussels sprouts - delicious!
This is exactly my favorite way to enjoy brussel sprouts - delicious!
Great minds think alike! =)
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
This looks really good, and I am going to try it tonight, although just the Brussels sprouts part - I don't think it needs the pasta. The sprouts will be good enough on their own,