2 teaspoons olive oil
1/2 large yellow onion, diced
2 pounds Brussels sprouts, trimmed and halved
1 medium red bell pepper, diced
1/2 cup frozen corn
Salt and pepper, to taste
Grapefruit white balsamic vinegar (someone gave me this as a gift — I love it, but you could substitute plain white balsamic and a squeeze or two of grapefruit)
Heat a splash of olive oil in a pan over medium heat. Sauté the chopped onion until aromatic, 3 to 5 minutes. Add the corn, bell pepper, and Brussels sprouts, and sprinkle with salt and pepper. Raise the heat just a little if you like a roasted flavor like we do. Cook until sprouts are softer, but still bright green.
If brown glaze built up on the bottom of your pan, deglaze it with whatever you have on hand — a splash of dry white wine, beer, chicken broth, or plain water.
Turn off the heat, toss in several splashes of grapefruit white balsamic vinegar, and serve.
Recipe Notes
- As you prep the Brussels sprouts, you may lose a few leaves. Toss them into the pan along with the peppers and corn.