A delicious winter side dish that’s perfect for the holidays: braised Brussels sprouts! These little cabbages are gently braised in our authentic Aceto Balsamico di Modena IGP Vinegar, giving them a delicious sweet and sour flavour that’s the perfect addition to any festive meal.
4 Servings Servings
Braised Brussels sprouts
Ingredients
1 ½ tbsp
Garlic Extra Virgin Olive Oil
1 cup
Chopped chili peppers
1
Red onion
12 oz
Brussels sprouts
Preparation
- Finely chop the red onion. Clean and halve the Brussels sprouts. Heat a little Bonsecco in a pan, then add the sprouts and red onion. Sauté briefly until they begin to soften.
- Add ⅓ cup water and 1 ½ tablespoons Aceto Balsamico di Modena IGP, then cover the pan with a lid. Let the sprouts stew on low heat for 15–20 minutes, stirring occasionally, until they are al dente. Remove the lid during the last 6 minutes to let the liquid reduce.
- Before serving, stir in 1 ½ tablespoons Aceto Balsamico di Modena IGP, 1 ½ tablespoons Garlic Extra Virgin Olive Oil, and season with salt and chopped chili peppers to taste.
