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.
Awesome recipe! I added 3 slices of bacon diced and cooked the onions and garlic in this instead of the olive oil. 5 stars!
Added an extra amount of cider vinegar. The final result turned out really well.
Even though the onions are rendered to a delicious, sweet level of caramelization and the roasted Brussels sprouts have a touch of the same, they still have that edge to them that theyre known for. I didnt need the vinegar. That being said, I love this recipe. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/roasted-brussels-sprouts-caramelized-onions/
We love Brussels sprouts-- and this recipe is one of the best I've made, even better than my usual with bacon. Yes, better than with bacon. Something about the sweetness of the onions (with just a little vinegar) worked so well with the roasted Brussels sprouts. Hmm, I wonder how this recipe would be with bacon...
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 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?