Brussels Sprouts with Balsamic Onion Vinaigrette


This is ridiculously easy and tasty vegetable dish that you can whip up in less than 10 minutes. I sliced off two 1/4 slices from a yellow onion and diced them up. In my large, shallow fry pan, I added 1 TBSP of olive oil and turned the heat to medium low (about 4 of 10 on my electric dial), added some salt and pepper and let the onions soften. Meanwhile I took 8 brussels sprouts and sliced them up to give me about 2 cups of shredded brussels sprouts. When the onions were soft and tender, I tossed the sprouts in the onions and olive oil and added a couple splashes of balsamic vinegar. Tossing it altogether lightly, I removed the from the heat when the veggies were warm, but still firm.

I had some fresh dill, so I chopped up some fresh dill and tossed on top, but that’s completely optional. There’s a lovely bit of crunch remaining and the combination of onion, olive oil and balsamic is always a winner.




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