Featured recipe from Marilu's table * Brussels sprouts with vinegar-glazed onions

Are you getting tired of the same old side dishes? Try this one for something new and different. Brussels sprouts often get a bad rap, but really, they're delicious if properly prepared. They can stand up to bold flavors, so the vinegar-glazed onions are a great partner.

This side dish is also good for holiday meals.

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Brussels Sprouts with Vinegar-Glazed Onions

Blue * Serves 4

1 basket Brussels sprouts (about 10 ounces)

salt

1 Tablespoon non-dairy margarine

1 Tablespoon olive oil

freshly ground black pepper

1 small red onion

2 Tablespoons balsamic vinegar

Trim the outer leaves and stems from the Brussels sprouts and discard. Bring a medium pot of water to a boil and add salt. Add Brussels sprouts and cook until tender but stlll bright green, about 4 minutes. Remove from heat, drain, and plunge into a bowl of ice water to cool. Drain well and cut in half lengthwise.

Heat 1/2 Tablespoon margarine and 1/2 Tablespoon oil in a large heavy skillet over medium-high heat. Add Brussels sprouts and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt adn pepper and transfer to a large bowl. Cover with foil to keep warm.

Cut the onion in half lengthwise ("pole cut"); then cut each half lengthwise in thin slices. Add the remaining margarine and oil to the pan over medium-low heat. Add the onions and cook, tossing occasionally, until wilted and transparent, about 3-4 minutes. Add the vinegar (stand back to avoid the fumes), and stir to loosen any brown bits from the bottom of the pan. Cook until vinegar is reduced and onions are glazed, about 30 seconds.

Add the onions to the Brussels sprouts and toss well. Serve immediately.