Balsamic Onions and Roasted Brussel Sprouts

As long as I’ve known Hayley, she’s bragged about her roasted brussel sprouts. Naturally, I told her I was excited to try them… except I was not that excited to try them. You never hear people bragging about the great taste of brussel sprouts. Never. So this was not something I was genuinely excited about. Hayley insisted – they were awesome.

About a month into dating, the fateful dinner finally arrived. They seemed innocent enough: small, green, seasoned with olive oil, salt, pepper and garlic. ‘This could actually be okay’, I thought. When they finally came out of the oven, they were crispy with golden edges and smelled a bit garlicky. Before snapping up a whole brussel sprout, Hayley picked a single leaf out of the dish for me to try. You might not believe it – but the damn things taste like little potato chips! They are awesome! The rest of the brussel sprouts taste great too – just be sure to get fresh ones in the grocery store and you’ll be set.

Though we feel we must add…friends be warned! These two side dishes are quite tasty, if we do say so. You will be licking the plate clean, but brussel sprouts and onions may not go over too well with near by loved ones post meal…

For the Onions:

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 whole red onion

For the Brussel Sprouts:

  • 1 tablespoon extra virgin olive oil
  • 3-4 cups brussel sprouts
  • 2 cloves minced garlic
  • Salt and pepper to taste

Balsamic Onions:

  1. Remove outer layer of onion
  2. Thinly slice onion and place in pyrex dish
  3. Cover with 1 tablespoon olive oil and salt and pepper to taste
  4. Toss onions in olive oil and salt and pepper until evenly distributed
  5. Roast at 400° for about 30 minutes, or until onions start to crisp a bit
  6. Remove from oven and toss roasted onions in 1 tablespoon balsamic vinegar

Brussel Sprouts:

  1. Rinse brussel sprouts and cut off ends
  2. Place in pyrex dish and cover with 1 tablespoon olive oil and salt and pepper to taste
  3. Toss brussel sprouts in olive oil and salt and pepper until evenly distributed
  4. Roast at 400° for 30 minutes, after 20 minutes add minced garlic over sprouts for remaining 10 minutes (this is so the garlic does not burn and become bitter from roasting for too long)

These side dishes are versatile! The tangy onions make a great side dish, addition to a fresh salad, or as a garnish over meat, chicken, or fish. The brussel sprouts are fabulous as a single side dish, or paired with our roasted carrots (an upcoming post). Get creative food lovers, and tell us you’re favorite way to make a notoriously unappealing food into a mouth watering meal. As always, Enjoy!

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    1. September 17, 2010

      Roasted is just about the only way I'll eat brussels sprouts! I love the crunchy outsides. The onions look fantastic, too!

    2. September 17, 2010

      YUM!!! I think I have found my next Friday Feast recipe!!

    3. September 17, 2010

      I contend that brussel sprouts are the red headed stepchildren of the veggie world for no good reason. They are SO yummy when roasted-I have to admit I've pulled leaves off myself! And balsamic onions-the balsamic gives just the right sweetness over the onion. I've even let it reduce down a bit and is oh-so-yummy.
      Thanks for sharing the brussel sprout love!

    4. September 17, 2010

      very nice…. I love roasted anything, but especially brussel sprouts.

    5. September 22, 2010

      Even my 4 year old LOVES roasted brussel sprouts claiming it is his "favorite food". 🙂 We par boil them, cut in half then roast. Try leaving out the garlic and throwing in a little Prosciutto towards the last 10 min.. Soooo yummy.

    6. September 26, 2010

      yup….new to your blog (fairly recently). Made these. I roasted, them mixed. yum!! Will post soon.

    7. January 10, 2011

      So, I made these tonight with my mom as a side dish to your Rosemary Balsamic Chicken. Both were excellent. But I must tell you that I had quite the laugh when my mom had the exact same reaction as Bill. She goes, "Brandon, these taste just like potato chips! I'm not kidding." I had to agree.

      Everything was great, thanks for the recipe.

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