Balsamic Onions and Roasted Brussel Sprouts | Primal Palate | Paleo Recipes - Primal Palate

Posted September 17, 2010 by Bill

As long as I’ve known Hayley, she’s bragged about her roasted brussel sprouts. Naturally, I told her I was excited to try them… except I was not that excited to try them. You never hear people bragging about the great taste of brussel sprouts. Never. So this was not something I was genuinely excited about. Hayley insisted – they were awesome.

About a month into dating, the fateful dinner finally arrived. They seemed innocent enough: small, green, seasoned with olive oil, salt, pepper and garlic. ‘This could actually be okay’, I thought. When they finally came out of the oven, they were crispy with golden edges and smelled a bit garlicky. Before snapping up a whole brussel sprout, Hayley picked a single leaf out of the dish for me to try. You might not believe it – but the damn things taste like little potato chips! They are awesome! The rest of the brussel sprouts taste great too – just be sure to get fresh ones in the grocery store and you’ll be set.

Though we feel we must add…friends be warned! These two side dishes are quite tasty, if we do say so. You will be licking the plate clean, but brussel sprouts and onions may not go over too well with near by loved ones post meal…

Ingredients
For the Onions:

1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 whole red onion

For the Brussel Sprouts:

1 tablespoon extra virgin olive oil
3-4 cups brussel sprouts
2 cloves minced garlic
Salt and pepper to taste

Process
Balsamic Onions:

Remove outer layer of onion
Thinly slice onion and place in pyrex dish
Cover with 1 tablespoon olive oil and salt and pepper to taste
Toss onions in olive oil and salt and pepper until evenly distributed
Roast at 400° for about 30 minutes, or until onions start to crisp a bit
Remove from oven and toss roasted onions in 1 tablespoon balsamic vinegar

Brussel Sprouts:

Rinse brussel sprouts and cut off ends
Place in pyrex dish and cover with 1 tablespoon olive oil and salt and pepper to taste
Toss brussel sprouts in olive oil and salt and pepper until evenly distributed
Roast at 400° for 30 minutes, after 20 minutes add minced garlic over sprouts for remaining 10 minutes (this is so the garlic does not burn and become bitter from roasting for too long)

These side dishes are versatile! The tangy onions make a great side dish, addition to a fresh salad, or as a garnish over meat, chicken, or fish. The brussel sprouts are fabulous as a single side dish, or paired with our roasted carrots (an upcoming post). Get creative food lovers, and tell us you’re favorite way to make a notoriously unappealing food into a mouth watering meal. As always, Enjoy!