This sprout side dish is incredibly easy and filled with so many delicious flavours. The sprouts are quickly blanched, then roasted for the perfect crispness and all the toppings really bring the dish together— caramelised onion, chestnuts, cranberries, and fresh parsley. This is great option to serve alongside your Christmas or Thanksgiving dinner!
Dairy-Free • Gluten-Free • Vegan • Vegetarian
Step by Step
Step 1. First, pre-heat the oven to 180°C/350°F.
Step 2. Next, peel and thinly slice the onions. Then, cut the sliced “disks” in half and let them fall apart. Heat up a non-stick pan to medium-heat, add a drizzle of olive oil and add in the onions. After about a minute, reduce to low-heat. Continue to stir on low-heat while you prepare the other ingredients. They will simmer for 40 minutes in total.
Step 3. Bring a pot of water to boil on the stovetop. Chop the sprouts’ ends off and peel off any dirty outer layers. Add the sprouts to the boiling water and blanch for just one minute. Then, drain and slice the sprouts in half.
Step 4. Add the sliced sprouts to a lined baking tray with a big drizzle of olive oil. Make sure they spread out evenly (it doesn’t matter if they are face-up or face-down). Roast for 20 minutes.
Step 5. When the onions are about half way through cooking (~20 minutes in) start adding in the red wine vinegar, a splash at a time. Keep stirring and flipping the onions to ensure they cook evenly and soak up the red wine vinegar. After 40 minutes they should be perfectly caramelised. Then, turn off the heat.
Step 6. Roughly chop the chestnuts, fresh parsley, and dried cranberries (or keep them whole). Set aside for the topping.
Step 7. Lastly, plate the roasted sprouts and add the caramelised onions on top. Then, add the chestnuts, dried cranberries, and parsley. Add salt and pepper. Enjoy!
More snacks & sides
- Crunchy Cabbage Salad with Toasted Ramen Noodles
- Green Tomato and Apple Chutney
- Zesty Beetroot Hummus with Dukkah
Roasted Sprouts with Caramelised Onions
Ingredients
- 20 brussels sprouts
- 4 onions yellow or white
- 60 ml olive oil (4 tbsp) (or ¼ cup)
- 60 ml red wine vinegar (4 tbsp) (or ¼ cup)
- 85 g cooked ready-to-eat chestnuts (or ⅔ cup)
- handful of dried cranberries
- sprinkle of fresh parsley
Instructions
- Preheat the oven to 180°C/350°F.
- Peel and thinly slice the onions. Heat up a non-stick pan to medium-heat, add a drizzle of olive oil and add in the onions. After about a minute, reduce to low-heat. Continue to stir on low-heat while you prepare the other ingredients. They will simmer for 40 minutes in total.
- Bring a pot of water to boil on the stovetop. Chop the brussels sprouts' ends off and peel off any dirty outer layers. Add these to the boiling water and blanch for just one minute. Drain and slice the sprouts in half.
- Add the sliced sprouts to a lined baking tray with a big drizzle of olive oil. Make sure they are spread out evenly (it doesn't matter if they are face-up or face-down). Roast for 20 minutes.
- When the onions are about half way through cooking (~20 minutes in) start adding in the red wine vinegar, a splash at a time. Continue to stir and flip the onions as they caramelise. After 40 minutes they should be perfectly caramelised. Then, turn off the heat.
- Roughly chop the chestnuts, fresh parsley, and dried cranberries (or they can be kept whole).
- Plate the brussels sprouts and add the caramelised onions on top. Then, add the chestnuts, dried cranberries, and parsley. Add salt and pepper. Enjoy!
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