I improvised this with some stuff that was in the fridge and a bag of brussels sprouts. It’s just a simple side that goes with just about every protein under the sun. Sweetness from the sear and vinegar to balance it off.
It’s even good for you!
|Mise en Place
||halved brussel sprouts
||red wine vinegar
||on medium high
||Cook onions and carrots in 1 tbs of oil and a big pinch of salt for ~5 minutes in skillet.
||Add brussel sprouts, cook until sprouts are slightly carmelized and cooked through
||Evac to bowl, toss with vinegar, remaining oil, a two finger pinch of salt, and a few grinds of black pepper
||Serve and eat