Recipe by Melissa
"My mom gave me a taste of this recipe and after never having previously liked Brussels sprouts, I was hooked and begged her for the recipe!"
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1 1/2 pounds
Brussels sprouts, trimmed
onion, thinly sliced
ground black pepper
I prefer Brussel Sprouts roasted and did that for this dish. I roasted the sprouts, slices of onion and slices of garlic tossed in the olive oil seasoned with sea salt and cracked black pepper at 375 till done. After roasting I tossed with balsamic vinegar, butter and used garlic powder to taste. I enjoyed it cooled down to room temp and liked the leftovers even more the next day after they chilled overnight. I'll make this again for sure! (recipe made for *RECIPE GROUP*)
These were not a hit here. The 2 brussels sprouts lovers in the family said they were ok but wouldn't like to have them again. I don't care for sprouts but did try them & the balsamic just didn't mask the bitterness of the sprouts enough for me.
pretty good! I followed Linda's review and roasted the sprouts and onions. I undercooked them a bit and they were delicious.
I shall keep on searching for the perfect preparation of brussels sprouts, but this is a good one. At a holiday dinner, the bowl was emptied, and we look forward to having sprouts prepared this way again.
Made this for Recipe Group....This was ok! I guess maybe I didn't like the basalmic vinegar in this, as I felt it gave the sprouts an 'odd' taste. I did use white basalmic vinear, so i don't know if that would've made a difference, but I don't think it would have. My mom liked them, though. I was glad to try this for something different! Thanks for sharing. :)
We inadvertantly made it with 1/2 the amount of brussel sprouts and all the rest of the ingredients the same. There were a lot of onions when the dish was finished. We served it with rice and it was a perfect meal. I sauted the onions in coconut oil instead of olive oil. I doubt that that would make any noticeable taste change. We will make this dish again. I would think that it would go well with pasta as well.
The sweetness of the carmelized onions with just a little tart from the balsamic vinegar makes this a delicious dish. The brussel sprouts lovers thought this was fantastic. Those who were not huge fans of brussel sprouts in the first place were not as enthusiastic, so I don't know if this recipe (or any other?) would be enough to bring about conversions. I used fresh brussel sprouts for this and skipped the garlic powder as there were already 2 cloves of fresh garlic in the recipe.
Recipe Group Selection: 10, November 2012 ~ I used fresh Brussel sprouts just picked from our garden. Hubby liked them and I thought they were good. I'm not a huge fan of Brussel sprouts but did like the addition of the onions and vinegar. Thanks Melissa for sharing your recipe. I would make them again.
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic Brussels Sprouts
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 79
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