My Recipe Box

Roasted Brussels Sprouts with Caramelized Onions


Serves 6 to 8

  • by from Fine Cooking
    Issue 132

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.

  • 1/4 cup extra-virgin olive oil
  • 6 cups thinly sliced sweet onions (from 2 large)
  • 1 medium clove garlic, thinly sliced
  • Kosher salt
  • 1 Tbs. plus 1/2 tsp. cider vinegar; more as needed
  • 1 tsp. chopped fresh thyme leaves
  • Freshly ground black pepper
  • 1-1/4 lb. Brussels sprouts, trimmed and halved or quartered if large

Position a rack in the center of the oven and heat the oven to 450°F.

Heat 2 Tbs. of the olive oil in a 5-quart heavy-duty pot over medium-high heat. Add the onions and garlic, reduce the heat to medium, and cook without stirring until the onions begin to brown on the bottom, 5 to 7 minutes. Sprinkle with 1/4 tsp. salt and stir with a wooden spatula. Continue to cook, stirring and scraping the bottom of the pot frequently and adjusting the heat as necessary, until the onions are very soft and evenly browned, 20 to 25 minutes. Stir in the vinegar and cook for 1 minute. Stir in the thyme and season to taste with salt and pepper.

Meanwhile, toss the sprouts with the remaining 2 Tbs. oil and season generously with salt and pepper. Roast in a single layer on a large rimmed baking sheet, stirring once or twice, until tender, 20 to 25 minutes.

Toss the Brussels sprouts with the onions. Season to taste with salt, pepper, and vinegar, and serve.

nutrition information (per serving):
Calories (kcal): 130, Fat (kcal): 7, Fat Calories (g): 60, Saturated Fat (g): 1, Protein (g): 3, Monounsaturated Fat (g): 5, Carbohydrates (mg): 15, Polyunsaturated Fat (mg): 1, Sodium (g): 60, Cholesterol (g): 0, Fiber (g): 4,

Photo: Scott Phillips

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 they’re known for. I didn’t need the vinegar. That being said, I love this recipe. You can read my full review at Taking On Magazines:

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...

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