BRUSSEL SPROUTS AND ONIONS RECIPES

ROASTED BRUSSELS SPROUTS AND RED ONIONS RECIPE - FOOD.COM

Roasted Brussels Sprouts and Red Onions Recipe - Food.com image

Make and share this Roasted Brussels Sprouts and Red Onions recipe from Food.com.

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

40 ounces fresh Brussels sprouts, trimmed and halved lengthwise (8 cups)
1 red onion, quartered and thinly sliced (1 1/2 cups)
3 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon white balsamic vinegar

Steps:

Preheat oven to 375 degrees Fahrenheit.
Line jellyroll pan with foil.
In large bowl, toss sprouts and onion with oil, sugar, salt and pepper.
Spread in single layer in pan.
Roast 35 minutes, stirring halfway through cooking time, until sprouts are tender and lightly browned.
Remove from oven.
Drizzle with vinegar; toss well.

Nutrition Facts : Calories 113.9, FatContent 5.5, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 327.1, CarbohydrateContent 14.6, FiberContent 5.7, SugarContent 4.2, ProteinContent 5

BRUSSELS SPROUTS WITH HAM & CARAMELIZED ONIONS RECIPE ...

Brussels Sprouts with Ham & Caramelized Onions Recipe ... image

Easy seared Brussels sprouts get salty-sweet undertones from crispy ham and long-cooked onions.

Provided by Mary Catherine and Drew Curren

Total Time 40 minutes

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

4 ounces country ham, thinly sliced
5 tablespoons olive oil, divided
2 pounds fresh Brussels sprouts, trimmed and halved
2 teaspoons kosher salt, divided
2 pounds yellow onions, thinly sliced
¼ cup honey
½ teaspoon cracked black pepper
¼ teaspoon ground red pepper

Steps:

Sauté ham in 3 Tbsp. hot oil in a large skillet over medium heat 3 to 5 minutes or until crisp; remove with a slotted spoon, and drain on paper towels.
Add Brussels sprouts to skillet, and cook, stirring occasionally, 7 to 8 minutes or until light brown and crisp-tender; toss with 1 tsp. salt. Transfer Brussels sprouts to a bowl. Wipe skillet clean.
Heat remaining 2 Tbsp. oil in skillet over medium-high heat; add onions, and cook, stirring occasionally, 15 to 20 minutes or until light brown and tender. Stir in honey, next 2 ingredients, and remaining 1 tsp. salt. Add Brussels sprouts, and cook, stirring constantly, 1 to 2 minutes or until thoroughly heated. Top with ham.
Oven-Roasted Brussels Sprouts: Preheat oven to 425°. Increase olive oil to 7 Tbsp. Heat a 15- x 10-inch jelly-roll pan in oven 10 minutes. Prepare recipe through Step 3, omitting Step Toss sprouts with 2 Tbsp. olive oil, 1/2 tsp. freshly ground black pepper, and 1 tsp. kosher salt. Place sprouts, cut sides down, in hot jelly-roll pan, and bake 20 to 25 minutes. Toss with ham and caramelized onions.

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