This tasty recipe makes for a perfect vegetable side dish to any holiday meal. Its nutritious, delicious, and most of all is a cinch to make and requires very few ingredients… Woohoo! What else can you ask for! š
This recipe is enough for 2-3 servings as a side dish. It is easily doubled even tripled.. Just use 2 baking sheets if you have too many sprout leaves to avoid uneven cooking.
Ingredients:
- 1 large onion halved and sliced thinly
- 1 Tbs. Coconut oil (or canola oil)
- 1 Tbs balsamic vinegar
- Ā½ lb Brussels sprouts (appx 10-15 sprouts)
- 1 Tbs. Olive Oil
- Salt & Pepper
Directions:
- Pre-heat your oven to 375 degrees F.
- In a large pan melt coconut oil over medium-low heat.
- Add the onions, stirring constantly until they soften (about 10 min)
- Once they start to stick and form dry bits pour in balsamic vinegar and stir well. This brings extra sweetness to onions and helps prevent sticking.
- Continue cooking for 20-30 minutes until golden brown and ācaramelizedā moving them around once in a while so they donāt stick and burn.
While onions are cooking..
- Prepare the brussels sprouts by chopping the ends off.
- Peel off as many outside leaves as you can, working your way to the centre core. (you may need to chop end off 1 or 2 more times as leaves get smaller and tighter) Discard the core.
- Toss sprout leaves well with oil and season with salt and pepper.
- Transfer to a prepared baking sheet and spread into an even layer. (If they are piled up, you will have to stir them frequently while they are baking.)
- Roast for 8-10Ā minutes, until nice and crispy.
*Keep an eye on your sprouts as they are very thin so they can quickly turn from golden brown to burnt!
Ā Putting it all togetherā¦
- Mix the sprouts and onions well in a serving bowl or plate. Enjoy!
- The combination of the crispy/salty sprouts and the buttery/sweet onions make for a great marriage of flavor and texture.
- ** If you want to go crazy top each serving with little goat cheese.. mmm.
