Roasted Brussels sprouts and caramelised onions
Roasting Brussels sprouts intensifies their flavour and averts any risk of sogginess. They pair beautifully with meltingly sweet slow-caramelised onions. Use any leftover onions to serve with soup, on bruschetta topped with some goat's cheese.
Ingredients
- 3 tsp olive oil
- large knob butter
- 3 large onions
- 2 tsp salt
- 2 tsp sugar
- 1 tsp balsamic vinegar
- 500g Brussels sprouts, washed and trimmed, cut in ½ if large
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- salt and pepper
Method
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Step 1
In a large heavy bottomed pan heat the oil and butter until melted. Add the onion and cook for 10 minutes.
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Step 2
Add the salt and sugar, lower the heat and cook for 30 minutes to 1 hour - leave the onions for a few minutes at a time, then stir occasionally to prevent them sticking to the bottom. Add a little more oil if they look like burning.
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Step 3
The onion should gradually turn a dark brown colour - it is important not to stir too much to allow the onions time to caramelise. Once cooked add a splash of balsamic vinegar at the end to deglaze the pan.
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Step 4
For the sprouts, preheat oven to 180°C/Gas 4. Toss the Brussels sprouts in oil to coat and place on a baking tray. Season with salt and pepper.
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Step 5
Roast in the oven for about 15-20 minutes, shaking every once in a while to turn the sprouts so they brown evenly. Insert a knife into one to check they are cooked.
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Step 6
Toss a couple of large spoonfuls of caramelised onions with the sprouts and serve with some chopped fresh parsley.
