After making homemade dressings, there is no going back to store bought. This warm onion, cranberry, balsamic dressing is super simple to whip up and goes great with carmelized brussel sprouts for a winning sweet and sour side dish.
Start by sauteing half an onion sliced and chopped along with a handful of dried cranberries in some olive oil. Do this until the onions start to look brown and caramelized.
Once the onions are caramelized, add a half cup water, juice of 1 lemon, 1/4 cup olive oil, and 4 tablespoons of balsamic vinegar and allow this to saute until the liquid is reduced and the cranberries are rehydrated. Stir as you go.
When ready, the dressing should look like this. If it gets too dry, you can add a little water to thin it out to your taste. Add a pinch of salt and pepper to finish off the dressing.
While making the dressing, shave brussel sprouts using a food processor with shave attachment or by simply slicing with a knife. Shaving speeds up the cooking time and increases the surface area for caramelization. Caramelization really brings out an amazing flavor in brussel sprouts.
Check out that caramelization! This color takes about 15 minutes over medium heat in a combination of 2 tbsp of salted butter and 1/4 cup of olive oil. If you don’t see brown, keep going until you do. Salt and pepper your sprouts to your liking.
Combine the sprouts with your warm onion cranberry dressing, and there you have it! Enjoy!
Check out these other A Comfy Kitchen Recipes:
Caramelized Brussel Sprouts with Warm Onion Cranberry Dressing
Ingredients
Caramelized Brussel Sprouts
- 1 pound brussel sprouts
- 1 pinch salt generous pinch!
- 1 pinch pepper
- 2 tbsp butter
- 1/4 cup olive oil
Warm Onion and Cranberry Dressing
- 1/4 cup dried cranberries
- 1/2 onion, sliced and chopped into large pieces
- 1 lemon, juiced
- 4 tbsp balsamic vinegar
- 2 quarter cups olive oil + a few tablespoons
- 1 pinch salt
- 1 pinch pepper
- 1/2 cup water
Instructions
Prepare the Dressing
- To make the dressing, sautee sliced onion and cranberries in a few tablespoons olive oil until onions caramelize a bit.
- Add water, lemon juice, 1/4 cup olive oil and balsamic vinegar and allow the liquid to reduce until you get a syrup consistency and cranberries have rehydrated. This should take about 5 minutes. Add water if it gets too dry.
- Add a pinch of salt and pepper to taste.
Prepare the Brussel Sprouts
- Heat 2 tbsp butter and 1/4 cup of olive oil in a saute pan.
- Shave the brussel sprouts in a food processor with shaving/slicing attachment or with a knife and add to the pan.
- Saute, stirring occasionally, over medium heat for 15 minutes or until the brussel sprouts get well caramelized and start turning brown in color. Saute longer or turn up the heat if needed to get the caramelization.
- Generously salt the brussel sprouts and add pepper to taste.
Combine the Dressing and Sprouts
- Mix together the warm dressing and the brussel sprouts and serve warm.