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 | |||
|---|---|---|---|
| Veggies | Staples | ||
| 2 cups | halved brussel sprouts | 3 tbs | olive oil |
| 1 cup | sliced carrots | 1 tbs | red wine vinegar |
| 1/2 cup | sliced onion | salt, pepper | |
| Equipment | |
|---|---|
| 1 skillet | on medium high |
| 1 | mixing bowl |
| Directions | |
|---|---|
| Step | Action |
| 1 | Cook onions and carrots in 1 tbs of oil and a big pinch of salt for ~5 minutes in skillet. |
| 2 | Add brussel sprouts, cook until sprouts are slightly carmelized and cooked through |
| 3 | Evac to bowl, toss with vinegar, remaining oil, a two finger pinch of salt, and a few grinds of black pepper |
| 4 | Serve and eat |
Categories: Sides
