Servings: 6 to 8
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I prepared this for supper last night and stuck to the instructions for the most part. The slight char on some of the Brussels sprouts added another layer of complexity to the vinegar. My wife said that was the BEST food she has eaten since going gluten free eight years ago. No need to top with additional apple cider vinegar. PERFECT!
Unfortunately, there were only enough leftovers for one of us to take as part of our lunch. Next time, I'll have to double the Roasted Brussels Sprouts with Caramelized Onions.
Thanks for more inspiration!
Awesome recipe! I added 3 slices of bacon diced and cooked the onions and garlic in this instead of the olive oil. 5 stars!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?