Caramelized Brussel Sprouts with Warm Onion Cranberry Dressing
This is a sweet and sour version of brussel sprouts bursting with layers of flavor from the caramelization of the brussel sprouts and onions to the acidity of the lemon and balsamic and the sweetness of the cranberries. Yumm!
Servings: 4 people
Cost: $8
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.