As mentioned numerous times, I heart balsamic vinegar. I mean, I really do have an unnatural obsession with it. I also love brussels sprouts and cooked onions. So really, I knew that this dish would quickly become a favorite.
It was absolutely delicious. The recipe card called for 1 red onion, but I used 1/2 red onion, 1/2 sweet onion. I think any type would be equally delicious.
Yield: 4 servings
- 1 lb fresh brussels sprouts, trimmed of external leaves, stems discarded and with an X cut in the bottom of each
- ½ red onion, thinly sliced
- ½ sweet onion, thinly sliced
- 5 tbsp extra-virgin olive oil, divided
- ¼ tsp salt
- ¼ tsp fresh ground black pepper
- 1 shallot, chopped
- ¼ cup balsamic vinegar
- 1 tbsp chopped fresh rosemary
- Preheat oven to 425°F.
- Combine brussels sprouts and onion in a medium bowl with 3 tablespoons of the olive oil, salt and pepper. Toss gently. Spread on lightly greased baking sheet. Roast 25 to 30 minutes, stirring occasionally, or until vegetables are tender and caramelized.
- Meanwhile, sauté shallot in remaining olive oil in a small skillet over medium-high heat, about 5 minutes, or until tender. Add balsamic vinegar and cook 5 minutes more. Stir in rosemary and pour over brussels sprouts.