Best 6 Brussels Sprouts With Vinegar Glazed Red Onions Recipes

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Embark on a culinary adventure with our tantalizing Brussels sprouts and vinegar-glazed red onions medley! This delightful dish offers a delightful harmony of flavors and textures, featuring crispy roasted Brussels sprouts, caramelized red onions, and a tangy vinegar glaze. With variations ranging from a classic balsamic glaze to a sweet and tangy honey-mustard glaze, this recipe provides options to suit every palate. Whether you prefer a simple side dish or a hearty main course, our Brussels sprouts and vinegar-glazed red onions will surely impress. Prepare to indulge in a symphony of flavors as you explore the diverse recipes within this article.

Here are our top 6 tried and tested recipes!

BRUSSELS SPROUTS WITH VINEGAR-GLAZED RED ONIONS



Brussels Sprouts with Vinegar-Glazed Red Onions image

The sweetness of the onions is a nice contrast to the strong taste of the Brussels sprouts. Garnish with toasted hazelnuts, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 (about 10-ounce) basket Brussels sprouts
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small red onion, thinly sliced lengthwise
2 tablespoons balsamic vinegar

Steps:

  • Trim outer leaves and stems from Brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add Brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
  • Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
  • Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
  • Add onions to Brussels sprouts, and toss well. Serve immediately.

ROASTED BRUSSELS SPROUTS AND RED ONIONS



Roasted Brussels Sprouts and Red Onions image

Make and share this Roasted Brussels Sprouts and Red Onions recipe from Food.com.

Provided by KateL

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

40 ounces fresh Brussels sprouts, trimmed and halved lengthwise (8 cups)
1 red onion, quartered and thinly sliced (1 1/2 cups)
3 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon white balsamic vinegar

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Line jellyroll pan with foil.
  • In large bowl, toss sprouts and onion with oil, sugar, salt and pepper.
  • Spread in single layer in pan.
  • Roast 35 minutes, stirring halfway through cooking time, until sprouts are tender and lightly browned.
  • Remove from oven.
  • Drizzle with vinegar; toss well.

Nutrition Facts : Calories 113.9, Fat 5.5, SaturatedFat 0.8, Sodium 327.1, Carbohydrate 14.6, Fiber 5.7, Sugar 4.2, Protein 5

GLAZED SPROUTS WITH CARAMELISED RED ONIONS



Glazed sprouts with caramelised red onions image

Fry red onions in butter until golden and fragrant, then cover with a sweet and tangy sherry vinegar dressing for a delicious Christmas side

Provided by Jenny White

Categories     Side dish

Time 20m

Number Of Ingredients 5

25g butter
2 red onions , cut into wedges
700g Brussels sprouts (small ones if you can get them)
1 tbsp demerara sugar
2 tsp sherry vinegar

Steps:

  • Heat the butter in a large, heavy-based frying pan and add the onions. Cook over a medium heat for 6-8 mins, turning occasionally, until golden and caramelised. Meanwhile, cook the sprouts in a pan of boiling salted water for 3-4 mins until just tender.
  • Stir the sugar and vinegar into the onions and allow to bubble for a few secs. Remove from the heat, drain the sprouts thoroughly and toss through the onion mixture to serve.

Nutrition Facts : Calories 92 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

BALSAMIC-GLAZED BRUSSELS SPROUTS



Balsamic-Glazed Brussels Sprouts image

A tasty way to serve Brussels sprouts.

Provided by Barbara Zernicke

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 45m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package fresh Brussels sprouts
1 small red onion, thinly sliced
5 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 shallot, chopped
¼ cup balsamic vinegar
1 tablespoon chopped fresh rosemary

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  • Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
  • Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
  • Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.

Nutrition Facts : Calories 149.7 calories, Carbohydrate 10.9 g, Fat 11.5 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 120.2 mg, Sugar 3.9 g

SAUTéED BRUSSELS SPROUTS WITH SAUSAGE AND PICKLED RED ONION



Sautéed Brussels Sprouts With Sausage and Pickled Red Onion image

There's a special place at the dinner table for anything cooked in bacon or sausage fat, but brussels sprouts pair especially well with that kind of smoky, fatty flavor. Caramelized in sausage drippings, the sprouts stay lighter than expected thanks to some quickly pickled red onion and lots of fresh parsley.

Provided by Alison Roman

Categories     weeknight, vegetables

Time 35m

Yield 6 servings

Number Of Ingredients 7

1 small red onion, peeled and cut into 1/8-inch slices
1 tablespoon red wine vinegar
Kosher salt and black pepper
3 tablespoons olive oil
1 pound Italian sausage (hot or sweet), casings removed
1 1/2 pounds brussels sprouts, trimmed and halved
1 cup flat-leaf Italian parsley, tender leaves and stems (about 1/2 bunch), roughly chopped

Steps:

  • Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.
  • Heat 1 tablespoon oil in a large skillet (at least 12-inches) over medium-high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crispy, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside.
  • Add remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut-side down, turning some over with a fork, if necessary. Cook, without stirring, until brussels sprouts are well browned on one side, 5 to 8 minutes. Shake skillet to continue to brown sprouts all over, another 5 to 8 minutes. Add sausage back into skillet and stir to combine.
  • Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 31 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 585 milligrams, Sugar 3 grams

PICKLED RED ONIONS



Pickled Red Onions image

Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 10m

Yield 8 servings.

Number Of Ingredients 6

3/4 cup water
2/3 cup white wine or cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1 medium red onion, thinly sliced
Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

Steps:

  • In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

Tips:

  • Choose small, firm Brussels sprouts. These will cook more evenly and have a better texture than larger sprouts.
  • Trim the Brussels sprouts. Cut off the stem end and any yellow or wilted leaves.
  • Slice the Brussels sprouts in half. This will help them cook more quickly and evenly.
  • Roast the Brussels sprouts until they are tender and slightly browned. This will take about 20 minutes at 400 degrees Fahrenheit.
  • Make the vinegar-glazed red onions while the Brussels sprouts are roasting. This will allow the flavors to develop.
  • Toss the roasted Brussels sprouts with the vinegar-glazed red onions. This will add a sweet and tangy flavor to the sprouts.
  • Serve the Brussels sprouts immediately. They are best enjoyed hot and fresh.

Conclusion:

Brussels sprouts with vinegar-glazed red onions is a delicious and easy-to-make side dish that is perfect for any occasion. The roasted Brussels sprouts are tender and slightly browned, while the vinegar-glazed red onions add a sweet and tangy flavor. This dish is sure to be a hit at your next party or gathering.

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