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Brussels red extra-virgin olive oil butter sugar white wine cider vinegar Parmesan cheese whole wheat salt
Viewed: 51 - Published at: 3 years agoIngredients
- 1 pound Brussels Sprouts- halved or quartered
- 1/2 red onion- diced fine
- 2 cloves garlic- minced
- 1 tablespoon extra virgin olive oil
- 1 small pat butter
- 1 teaspoon sugar
- 1/4 cup white wine
- 2 tablespoons cider vinegar
- 1/2 cup parmesan cheese
- whole wheat spagetti- cooked (reserve a splash of pasta water)
- salt and pepper
Method
- In skillet, heat olive oil and butter over medium heat- add onions
- Sautee unti onions are translucent, add garlic and Brussels, cut sides down
- Once Brussels have just started to brown and caramelize, mix together wine, vinegar, and sugar- add to skillet. Turn down heat slightly, and simmer until most of the liquid is evaporated.
- Add salt, pepper, cheese and toss, then remove from heat.
- Add to pasta and toss, adding reserved pasta water. Serve with a sprinkle of fresh parmesan on top.
