Balsamic Honey Brussels Sprouts
From Sarah Voiland, 2014
1 stalk worth of Brussels sprouts, about a quart
2 medium to large carrots, chopped in rounds about 1/4 inch thick
1 medium onion, sliced thinly
2 tbs balsamic vinegar
2-3 tbs honey
1 tbs olive oil
salt and pepper
Trim your Brussels sprouts off the stalk, if they came to you that way, and wash. I leave them whole like mini cabbages, but you can also slice in half. Put in a large skillet with the carrots, olive oil and a little water, cover and steam on medium heat until tender. Stir a few times. Add water as you cook to keep them steaming.
Remove the cover and stir in balsamic vinegar, honey and sliced onions. Throw in some salt and pepper. Cook until onions are how you like them, and you’ve got a bit of browning on things. Taste and adjust vinegar, honey, salt and pepper.
This makes a quicker side dish than roasting Brussels sprouts in the oven, and with a lovely flavor. You could easily make this a main dish by adding sauteed tofu or a meat, and serving with rice.