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|
|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|
|1 skillet||on medium high|
|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|
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