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Pan-Roasted Sprouts with Caramelized Onions & Pecans

Posted Nov 21 2010 12:00am

There are two camps of people: those who like Brussels sprouts and those who do not.

I’ve always liked them.

Well maybe I shouldn’t say always. I never really had them growing up. We were more cabbage eaters, being Irish and all. But I find that many who don’t like them as adults were traumatized as kids by ill-cooked sprouts or parents who threatened no dessert if they were left unfinished. Are you one of these people?

For others, I think it’s more of a cooking preparation issue. If they really give them a fair chance, some people might be surprised to find they’re not bad. Come on, they’re such adorable little cruciferous vegetables. They’ll nourish you. To learn more about their health benefits, see my earlier post here .

For this dish, I steam and pan roast them in one pan and top them with pecans, a splash of balsamic vinegar, and caramelized onions. This dish is really tasty and because it’s packed with flavor, it’s especially good for sprout-haters or sprout-virgins.

This is another healthy and tasty veggie dish that can be added to the Thanksgiving table. If you prefer chestnuts and/or don’t want onions in your dish, here you can find a more basic sprout recipe.

Hope you enjoy this recipe! Happy Thanksgiving preparation!

1 onion, chopped
2 Tbsp. grapeseed oil
1 tsp. sugar
12 oz. Brussels sprouts
1/2 cup water
2 oz. pecans, chopped
balsamic vinegar to drizzle
orange zest to garnish

In a medium-sized saucepan, place chopped onion, 1 (of 2) tablespoon of oil, and 1 teaspoon of sugar and caramelize. Cover and cook over low heat for about 30 minutes, stirring occasionally. Here they’re a bit undercooked but they’ll look something like this:

After onions have been cooking for 15 minutes, begin preparing Brussels sprouts. Remove stems and outer leaves and cut in half lengthwise. In a separate saucepan, place sprouts (cut-side facing down) and water inside. Cover and cook over medium-low heat for about 8 minutes. Remove cover, add 1 tablespoon of oil and pecans, and cook for an additional 3-4 minutes, until all liquid has evaporated. Remove from heat and splash some balsamic vinegar evenly over sprouts and pecans. Add sprouts, pecans, and onions to a serving dish. Garnish with orange zest and serve hot. Enjoy!

Serves 4.

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