Brussels Sprouts + Glazed Red Onions

Trying to eat healthier for the new year is a great resolution for everyone to have– but actually sticking with it is where it gets tricky.

There’s two main things that keep me from eating as well as I should: 1) I don’t think it’ll taste good and 2) I don’t have time to plan/cook a meal.  So I have been trying to find recipes that are easy, tasty, and can be made ahead of time or partially prepared.  That way you have it stored for fast cooking later when you’ve had a long day and all you want to do is order whatever will get delivered the fastest!

The first recipe I want to share with you are these brussels sprouts with glazed red onions.  You must be thinking, that violates point #1 you mentioned above!  But trust me and try it!

When I was little, before I ever even tasted one of these mini cabbage like vegetables, I thought they would be nasty because I remember hearing about how gross they were– unfortunately they have a bad rep!  I actually made this dish for Christmas Eve dinner and my mom just looked at me skeptically like, are you SURE that’s what you want to make?  Yes, especially after I recently read a few articles on how beneficial brussels sprouts can be– especially for women.

An excerpt from a LiveStrong.com article:

Numerous studies have demonstrated anti-proliferaton effects of cruciferous vegetables such as broccoli, cauliflower, cabbage and Brussels sprouts against cervical cancer, according to Susan Lanza-Jacoby, Ph.D., a professor of surgery at Jefferson Medical College. Diindolylmethane, DIM, the active metabolite of indole-3-carbinol, a naturally occurring active compound found in cruciferous vegetables, has been found shown to protect against cervical carcinoma. DIM blocks angiogenesis, the formation of new tumor blood vessels, which supply tumors with oxygen and nutrients necessary for their survival and growth. Cervical cancer is a viral infection, so there is no medication that will cure this disease. Some studies have shown that nutritional deficiencies may be a contributing factor in the development and progression of cervical cancer.

I completely believe that food can cure us of many diseases from the inside out and naturally, without the use of drugs.  Of course prevention is the most important thing and eating a balanced and healthy diet can help to make a difference.

This recipe doesn’t take much time and I have noted (marked by ***) where you can stop and store to make later if you’d like.  Give Brussels sprouts a chance, I was shocked at how much I enjoyed them and have made this dish numerous times!

Brussels Sprouts + Glazed Red Onions

This recipe is from MarthaStewart.com.

– Brussels sprouts (Trader Joe’s sells them washed and bagged)
– red onion, thinly sliced
– balsamic vinegar
– water for cooking
– olive oil for cooking
– salt and pepper, to taste

For quantities: I try to make sure there is a fairly equal amount of Brussels sprouts to onions.  You can adjust the quantity to your liking.

The sprouts will need to go in an ice water bath.  I haven’t had any ice on hand and keep forgetting to make some so I will put a bowl of water in the refrigerator first before I start anything else to make sure it gets cold.

Wash the Brussels sprouts (if they are bagged I will usually rinse them) and peel off any outer leaves that are very damaged.  I also cut off the bottom of the stems if they seemed damaged or dirty as well.  Slice each sprout in half, lengthwise.

In a pot, add enough water so your sprouts can be submerged.  Bring to a boil.  Add the sprouts. Cook until sprouts are a bright green, outer leaves slightly translucent, and can be pierced with a fork, about 5 minutes, and drain.

Transfer sprouts into the ice water to cool, drain.

***At this point if you have lots of sprouts or want to continue the process later, you can place them in a ziplock bag or plastic container and freeze until ready to use.  Foods are best eaten as fresh as possible so don’t forget about them in there!

In a frying pan, heat up a bit of oil.  Add the sprouts and cook until they are lightly browned, about 3 – 5 minutes.  Season with salt and pepper.  Transfer to a large bowl or your serving dish.

In the same pan, heat up a bit more oil.  Add the sliced onions and cook until transparent, about 3 to 4 minutes.  Drizzle with the vinegar.  Stir and cook until onions are glazed and vinegar is reduced, about 30 seconds. Add onions to Brussels sprouts, toss well and serve.

Try it and let me know what you think!

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