Best Brussels Sprouts And Roasted Red Onions Recipes

Roasted Brussels Sprouts and Red Onions image

Provided by KateL

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

40 ounces fresh Brussels sprouts, trimmed and halved lengthwise (8 cups)
1 red onion, quartered and thinly sliced (1 1/2 cups)
3 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon white balsamic vinegar

Steps:

Preheat oven to 375 degrees Fahrenheit.
Line jellyroll pan with foil.
In large bowl, toss sprouts and onion with oil, sugar, salt and pepper.
Spread in single layer in pan.
Roast 35 minutes, stirring halfway through cooking time, until sprouts are tender and lightly browned.
Remove from oven.
Drizzle with vinegar; toss well.

Nutrition Facts : Calories 113.9, Fat 5.5, SaturatedFat 0.8, Sodium 327.1, Carbohydrate 14.6, Fiber 5.7, Sugar 4.2, Protein 5

Brussels Sprouts and Roasted Red Onions image

Yield Serves 8

Number Of Ingredients 6

4 pounds medium red onions (about 9)
1 tablespoon olive oil
1 1/4 pounds Brussels sprouts
1 1/2 tablespoons Dijon mustard
1/4 cup water
3 tablespoons unsalted butter

Steps:

Preheat oven to 425° F.
Trim onions, keeping root ends intact, and cut each lengthwise into 6 wedges, keeping wedges intact. In a large bowl toss onions with oil and salt and pepper to taste. In 2 shallow baking pans arrange onions in one layer and roast in upper and lower thirds of oven 20 minutes. Carefully turn onions over and switch position of pans. Roast onions 20 minutes more, or until just tender and some edges are golden brown.
Trim Brussels sprouts and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook sprouts until just tender, 8 to 10 minutes, and drain in colander. Transfer sprouts to ice water to stop cooking and drain in colander. Vegetables may be prepared up to this point 1 day ahead and chilled separately, covered.
In a small bowl stir together mustard and water. In a 12-inch heavy skillet cook onions and sprouts in butter over moderately high heat, stirring, until heated through and stir in mustard mixture and salt and pepper to taste.

Crispy Chicken Thighs with Roasted Brussels Sprouts and Red Onions image

Provided by @MakeItYours

Number Of Ingredients 7

1 small Brussels sprouts, halved (quartered
1 red onion
3 olive oil
Kosher salt and pepper
8 chicken thighs (2 lb total)
8 garlic
2 fresh rosemary

Steps:

Heat oven to 425°F. On a large rimmed baking sheet, toss the Brussels sprouts, onion, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Roast until golden brown and tender, 20 to 25 minutes.
Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Season the chicken with 1/2 tsp each salt and pepper and cook, skin-side down, until the skin is crisp, 7 to 8 minutes.
Turn the chicken, add the garlic and rosemary to the pan, and cook until the garlic is golden brown and the chicken is cooked through, 5 to 6 minutes more. Serve with the vegetables.