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Sliced Brussel Sprouts with Caramelized Onions

I made this for the first time several months ago and I have a confession: this dish was the first taste I’d had of brussel sprouts. I’ve only ever seen them steamed or boiled or something mushy and nasty sounding like that… Slicing them up thinly and sauteing it in delicious olive oil with sweet caramelized onions… mmmmmm. We have this all the time now. And different variations of it, including adding bacon, couscous, kale and pecans, to name a few. Not necessarily together :) But all have been so so yummy!

 

Brussel Sprouts with Caramelized Onions | a kitchen cafe

 

 

Prep: 5 minutes

Cook time: 15 minutes

Serves: 2-4 as a side dish

 

12-14 large brussel sprouts

2(ish) tbsp olive oil, divided

2 cloves garlic, minced

1 medium onion, finely chopped

salt and pepper to taste

 

Start warming up your cast iron skillet. (If you don’t have one, GET ONE. They are amazing, last forever and make everything taste 10x better.)

Add oil and onions to the hot pan. Cook until caramelized, 6-7 minutes. Make sure you don’t let them get too brown or they’ll taste burnt, not sweet and delicious.

Add garlic, stir and cook for 30 seconds. Add more oil and the brussel sprouts. Cook for 5-7 minutes, stirring occasionally, until tender. I like to leave mine with a bit of crunch to it.

Serve warm and enjoy!

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