Glazed Sprouts With Caramelised Red Onions Recipes

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GLAZED SPROUTS WITH CARAMELISED RED ONIONS



Glazed sprouts with caramelised red onions image

Fry red onions in butter until golden and fragrant, then cover with a sweet and tangy sherry vinegar dressing for a delicious Christmas side

Provided by Jenny White

Categories     Side dish

Time 20m

Number Of Ingredients 5

25g butter
2 red onions , cut into wedges
700g Brussels sprouts (small ones if you can get them)
1 tbsp demerara sugar
2 tsp sherry vinegar

Steps:

  • Heat the butter in a large, heavy-based frying pan and add the onions. Cook over a medium heat for 6-8 mins, turning occasionally, until golden and caramelised. Meanwhile, cook the sprouts in a pan of boiling salted water for 3-4 mins until just tender.
  • Stir the sugar and vinegar into the onions and allow to bubble for a few secs. Remove from the heat, drain the sprouts thoroughly and toss through the onion mixture to serve.

Nutrition Facts : Calories 92 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

ROASTED BRUSSELS SPROUTS WITH CARAMELIZED ONIONS



Roasted Brussels Sprouts with Caramelized Onions image

Flavored with thyme and a little cider vinegar, the soft and sweet onions nestle into the tender, roasted sprouts, so you get some with every bite.

Provided by Sam Hayward

Categories     Side dishes

Yield 6 to 8

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
6 cups thinly sliced sweet onions (from 2 large)
1 medium clove garlic, thinly sliced
Kosher salt
1 Tbs. plus 1/2 tsp. cider vinegar; more as needed
1 tsp. chopped fresh thyme leaves
Freshly ground black pepper
1-1/4 lb. Brussels sprouts, trimmed and halved or quartered if large

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.

Nutrition Facts : ServingSize 6 to 8, Calories 130 kcal, Fat 60 kcal, SaturatedFat 1 g, TransFat 7 g, Carbohydrate 15 g, Fiber 4 g, Protein 3 g, Sodium 60 mg, UnsaturatedFat 6 g

BRUSSELS SPROUTS WITH VINEGAR-GLAZED RED ONIONS



Brussels Sprouts with Vinegar-Glazed Red Onions 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     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

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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