I’ve noticed that as I get older, foods that I couldn’t stand as a kid have become some of my favorites.
Asparagus, beets, cucumbers and brussel sprouts to name a few.
If you were like me, take what you thought you knew about this little green veggie and throw it out the window, ’cause this side dish is soooo good!
Start with a bag of fresh sprouts.
Cut up the big ones and get them ready to roast in the oven,
This brings out a deliciously warm and nutty flavor. (Who knew, from a vegetable!)
Get your onion slices going in a skillet, caramelizing takes at least 30 min.
The caramelized onions lend a smooth, rich and slightly sweet flavor to this dish.
It really pulls the
room dish together. 😉
Toss the sprouts in with the onions, et viola! (This is killer if you fry up some bacon and crumble it on top, alas, I was trying to be ‘healthy’ …. this time) 🙂
Brussel Sprouts with Caramelized Onions
- Fresh brussel sprouts (not sure of the weight, maybe 1 lb)
- 3 Tbl or more of olive oil
- Salt and fresh ground pepper
- 1 large sweet onion
- Pinch of sugar
Heat oven to 400. Wash and cut sprouts, you can slice of the hardy knubby end and cut large sprouts in half. Place in a foil lined baking pan and toss with 1 tbl olive oil and salt and pepper to taste, coat evenly. Roast for 30 min, a knife should easily slide into the center of the sprout when it’s done.
Meanwhile, slice the sweet onion, keeping slices fairly thin. Heat 2 tbl olive oil in a large skillet (you don’t want the onions to be crowded). When oil is shimmering, add onions and sprinkle them with salt and a pinch of sugar. Keep the heat on medium to medium low and cook the onions, stirring occasionally, for at least 30 min. You can add a little more salt and sugar as you go to help the caramelizing process. Low and slow is the key here, and the longer they cook, the more rich and amber looking they become. When the sprouts are done and you are satisfied with the onions, toss them together in a bowl and serve.
I’ll see ya’ll back here on Monday, have a great weekend. 🙂