Brussels Sprouts And Roasted Red Onions Recipes

BRUSSELS SPROUTS WITH VINEGAR-GLAZED RED ONIONS

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.

ROASTED SPROUTS AND ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Tip the onions and sprouts onto a baking sheet, drizzle on the olive oil, sprinkle with salt and pepper and toss.
• Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving.

ROASTED BRUSSELS SPROUTS WITH CARAMELIZED ONIONS

Steps:

• Position a rack in the center of the oven and heat the oven to 450°F.
• Heat 2 Tbs. of the olive oil in a 5-quart heavy-duty pot over medium-high heat. Add the onions and garlic, reduce the heat to medium, and cook without stirring until the onions begin to brown on the bottom, 5 to 7 minutes. Sprinkle with 1/4 tsp. salt and stir with a wooden spatula. Continue to cook, stirring and scraping the bottom of the pot frequently and adjusting the heat as necessary, until the onions are very soft and evenly browned, 20 to 25 minutes. Stir in the vinegar and cook for 1 minute. Stir in the thyme and season to taste with salt and pepper.
• Meanwhile, toss the sprouts with the remaining 2 Tbs. oil and season generously with salt and pepper. Roast in a single layer on a large rimmed baking sheet, stirring once or twice, until tender, 20 to 25 minutes.
• Toss the Brussels sprouts with the onions. Season to taste with salt, pepper, and vinegar, and serve.

ROASTED BRUSSELS SPROUTS WITH GARLIC AND ONIONS

Steps:

• Preheat the oven to 450degrees. Remove any wilted or yellowed leaves from the brussel sprouts and trim the stem close to the heads. Cut each vertically into thin slices.
• Break the onion into rings and add to the sprouts along with the garlic and a light sprinkling of salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil. Spread out evenly in a non stick baking dish. I think you could also spray a baking sheet or line it with foil.
• Bake for about 15 minutes or until the vegetable are lightly browned and tender, stirring once or twice as they roast.

ROASTED BRUSSELS SPROUTS AND RED ONIONS

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.

ROASTED BRUSSELS SPROUTS AND PARSNIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix salad dressing, brown sugar, and thyme together in a small bowl.
• Mix Brussels sprouts, parsnips, and red onion together in a 13x9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat.
• Bake in preheated oven until vegetables are tender, about 40 minutes.

BRUSSELS SPROUTS AND ROASTED RED ONIONS

Steps:

• Preheat oven to 425° F.
• Trim onions, keeping root ends intact, and cut each lengthwise into 6 wedges, keeping wedges intact. In a large bowl toss onions with oil and salt and pepper to taste. In 2 shallow baking pans arrange onions in one layer and roast in upper and lower thirds of oven 20 minutes. Carefully turn onions over and switch position of pans. Roast onions 20 minutes more, or until just tender and some edges are golden brown.
• Trim Brussels sprouts and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook sprouts until just tender, 8 to 10 minutes, and drain in colander. Transfer sprouts to ice water to stop cooking and drain in colander. Vegetables may be prepared up to this point 1 day ahead and chilled separately, covered.
• In a small bowl stir together mustard and water. In a 12-inch heavy skillet cook onions and sprouts in butter over moderately high heat, stirring, until heated through and stir in mustard mixture and salt and pepper to taste.