Fine Cooking Magazine - November/December 2020

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.

Ingredients

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

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

Preparation

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.

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Ingredient Spotlight

IN THIS RECIPE
Vidalia Onions
IN THIS RECIPE
Garlic
IN THIS RECIPE
Cider Vinegar
FEATURED
Chinese Black Rice

Reviews

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Reviews (5 reviews)

ChefWilder | 12/07/2017
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!
Lizzyk1678 | 02/20/2016
Awesome recipe! I added 3 slices of bacon diced and cooked the onions and garlic in this instead of the olive oil. 5 stars!

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What We're Cooking Now

Name: Roasted Brussels Sprouts with Caramelized Onions
Yield: 6 to 8 servings
Ingredients: 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