I love this dish. I love it so much I made it three times in one weekend. It is adapted from a recipe in Fine Cooking magazine which always has great and do-able recipes. The onions are sweet and slippery and have a slight tanginess to them, which is in pleasing contrast and complement to the roasted brussels with their crispy browned edges, and earthy, sharp and slightly bitter flavor. A great green side dish!
- 1/4 cup extra virgin olive oil, divided
- 2 large onions, thinly sliced (about 4 cups)
- 1 garlic clove, thinly sliced
- salt & pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 lb. shaved Brussels Sprouts
1. Preheat oven to 450°. Heat 2 tablespoons olive oil in a pan over medium heat. Add onions and garlic , and cook for 5-6 minutes until they start to brown. Give the onions a good stir. Continue to stir and scrape the bottom of pan until the onions are limp and evenly browned, approx. 8-10 minutes.
2. Stir in the vinegar, salt and pepper, and cook for another minute or two. Add maple syrup, and then adjust seasonings to your taste.
3. Now for the brussels sprouts: toss the shaved brussels with remaining olive oil, season well with salt and pepper. Roast in a single layer on a baking tray, stirring once or twice, until tender and golden brown around edges 18-20 minutes. In a large bowl toss the brussels sprouts with the onions, adjust seasonings to your taste.