BRUSSEL SPROUTS AND RED ONION 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 VINEGAR-GLAZED RED ONIONS | MARTHA ...

Brussels Sprouts with Vinegar-Glazed Red Onions | Martha ... image

The sweetness of the onions is a nice contrast to the strong taste of the Brussels sprouts. Garnish with toasted hazelnuts, if desired.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

1 (about 10-ounce) basket Brussels sprouts
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small red onion, thinly sliced lengthwise
2 tablespoons balsamic vinegar

Steps:

Trim outer leaves and stems from Brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add Brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
Heat 1/2 tablespoon butter and 1/2 tablespoon olive 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 and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
Add onions to Brussels sprouts, and toss well. Serve immediately.

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Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.

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Round out dinner with this Roasted Brussels Sprouts and Quinoa with Warm Red Onion Vinaigrette Recipe from Delish.com.
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Preheat oven to 450° and line a half sheet pan with parchment paper. Spread Brussels sprouts over pan, drizzle with olive oil and season with salt and pepper. Mix well and roast, 10 minutes. Meanwhile, prepare quinoa according to package instructions and drain any excess liquid. Add 2 tablespoons olive oil and mix to coat evenly. In a large skillet over medium-high heat, toast quinoa until crispy (use a wooden spoon to scrape the bottom of the pan if quinoa begins to stick), then transfer to a large bowl. Return skillet to medium heat and add remaining 2 tablespoons olive oil, red onion, and garlic, and season with salt and pepper. Cook for 3 to 4 minutes, then whisk in vinegar and mustard. Keep warm until ready to serve. Add parsley, Brussels sprouts, and vinaigrette to quinoa. Mix well and serve.

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""
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