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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!

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  • 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.

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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
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