- Brussels sprouts, rinsed
- Onion, quartered and divided (as much or as little as you like; I used equal parts BS and onion)
- Butter or oil (I used about 1 tbsp butter for the amount is pictured here)
- A splash of balsamic vinegar (about 1 tbsp used here)
- A splash of molasses (about 1 tbsp used here; I realize molasses doesn't exactly "splash" into the pan, but I promise it will quickly loosen up upon hitting that hot skillet!)
- Salt to taste
How to Make it:
Heat a cast-iron skillet over medium-high heat with butter or oil; add your onions and cook until tender and browned. While the onions caramelize, cut your sprouts in half; if you prefer, cut off the rough ends on the sprouts before slicing them in half. Over high-heat, move the onions to the edges of the skillet and place each sprout half, flat-side down, onto the skillet; cook for a minute or two, or until the flat-side is browned (what culinary types like to call a "hard sear"). Add your balsamic vinegar, molasses, and salt, and stir well to evenly coat the sprouts and onions; cook for another two or so minutes until slightly tender. Bon appétit!
For our omnivorous friends: Try this same recipe but replace the butter/oil with bacon. With your onions, cook bacon strips in "piles" around the skillet until cooked through. Take the bacon out of the skillet, give it a rough chop, and then add it back to the skillet with your sprouts; follow the rest of the recipe as previously mentioned. I brought this version to the Harvest Potluck and it was gone in minutes!
Images by Rebekah Carter (2011).