Roasted Brussels Sprouts & Caramelized Onions

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Roasted Brussels Sprouts & Caramelized Onions

Roasted Brussels Sprouts & Caramelized Onions

Roasted Brussels Sprouts & Caramelized Onions

Luxurious and indulgentExtremely pleasing.  Have you ever looked up the word “decadent”?  Besides the whole part about low morals and being marked by decay or decline :-), Brussels sprouts fit the bill.  Granted this word is typically used to describe desserts, the word came to mind when I was trying to describe these Brussels sprouts.  Then again, what isn’t decadent when it is mixed with walnuts, dried cranberries and blue cheese that starts to melt with the warmth of the roasted vegetables?!

When I was a kid, I never would have thought Brussels sprouts were “extremely pleasing.”  It’s interesting how I can love something so much as an adult that I disliked so much as a kid.  Blue cheese is another one.

I used one of my favorite oven-roasted brussels sprouts recipes, this time simply roasting the Brussels sprouts with onions – seasoned with olive oil and salt and pepper so that the onions turn out semi-caramelized.  Once the Brussels sprouts are roasted, toss them with walnuts, dried cranberries, and blue cheese crumbles for a hearty {and decadent} vegetable side.

Chop up the leftovers and serve them over greens for a cold (sweet & savory) salad.

Roasted Brussels Sprouts & Caramelized Red Onions
Recipe type: Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 4
Enjoy this side dish of Brussels sprouts warm, or chop up the leftovers and serve them over greens for a cold {sweet & savory} salad.
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 onion (white, yellow, red or sweet), cut in slices
  • 2 Tbsp olive oil
  • ½ tsp salt, to taste
  • ¼ tsp black pepper, to taste
  • Blue cheese crumbles
  • Walnuts
  • Dried cranberries
  1. Toss the Brussels sprouts with the olive oil and onion.
  2. Season with salt and pepper.
  3. Dump the vegetables on a baking sheet with an edge and roast them in the oven at 400 degrees for 30-35 minutes, stirring them once or twice while cooking.
  4. The edges of the Brussels sprouts will become browned and crispy and the insides will be tender.
  5. Once cooked, toss them with blue cheese, walnuts and cranberries.
  6. Serve immediately.
  7. Store leftovers in the refrigerator and chop them up to serve over greens for a cold salad.



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