Give them a try!
Roasted Brussels Sprouts with Caramelized Onions and Pistachios
- 1.5 pounds Brussels sprouts (about 40), cut in half lengthwise
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegan butter
- 4 medium onions, thinly sliced
- 1 teaspoon sugar
- 1/2 cup pistachios
First, roast the sprouts. Preheat the oven to 425 degrees Fahrenheit. Place Brussels sprouts, olive oil, and pepper in a 13" x 9" baking pan and toss to coat. When the oven is heated, place the pan in the center of the oven and roast for 20 to 40 minutes, stirring the pan every several minutes for even browning. The sprouts are done when they look pretty dark brown.
Meanwhile, melt the butter over medium-low heat in a large skillet. Add the onions and sugar and cook, stirring occasionally, until the onions turn dark golden brown and caramelize, about 30 minutes.
While the onions and sprouts are cooking, toast the pistachios in a small skillet over medium-high heat, stirring frequently, for about 4 minutes. When everything is cooked, toss together the sprouts, onions, and nuts. Serve hot or at room temperature.
Yields 4-6 servings.
While roasted sprouts are tasty on their own, the onions and pistachios really add interest to this dish. All of the components of this dish come together into one amazingly tender yet crunchy, sweet yet salty bite.Accessibility:
Brussels sprouts are a winter vegetable, so they're especially accessible this time of year. While it may not feel like winter anymore, I'm still waiting for spring vegetables.Ease of Preparation:
This recipe isn't very complicated but the steps do take a long time to complete. Caramelizing onions is a slow process but it's well worth it!Non-vegan friendliness:
This is an impressive side dish regardless of what kind of diet you maintain.