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Brussels Sprouts Roasted With Onion Jam |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Brussels Sprouts Roasted With Onion Jam recipe on the web!!A wonderful way to cook Brussels sprouts is to roast them in an extremely hot oven. The outsides get browned and sweet, and the interiors barely soften to al dente. Here their sweetness is enhanced by coating them in a glaze of caramelized onions. If you can’t find onion marmalade or jam (it’s an esoteric item, I admit), you can use a little bit of homemade caramelized onion. _ pound brussels sprouts, stem ends and wilted leaves removed _ teaspoons garlic-flavored oils Salt and ground black pepper to taste ___ cup finely chopped Roasted Caramelized Onions or onion marmalade, such as Vadalia, Stonewall Kitchen or Trader Joe's Heat the oven to 450°F. Cut any large Brussels sprouts in half lengthwise. Toss on a rimmed baking sheet with the oil, salt, pepper, and marmalade. Roast until the marmalade caramelizes and the Brussels sprouts are just tender, about 20 minutes; serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Roasted Teriyaki Fries Feta Fries Portobello Mashed Potatoes Mashed Roasted Potatoes with Garlic "Butter" Beet 'n' Smashed Potatoes Baked Potatoes With Toppings: Smoked Salmon, Chive, And Cream Cheese Roasted Yams with Chutney Glaze Roasted Turnips And Apples Stir-Fried Tomatoes With Toasted Tabbouleh Vanilla Cauliflower Poached In Almond Milk Roasted Balsamic Tomatoes Gingered Edamame Soy Succotash Cannellini Succotash Almond Miso Green Beans Bananas Broiled With Chutney Haricots Verts With Mustard Vinaigrette Asparagus With Tofu Vinaigrette Grilled Asparagus With Pecorino Grilled Beets With Fig Molasses Stir-Fried Brussels Leaves With Prosciutto Rabe With Potatoes And Feta Stir-Fried Broccoli With Ginger And Walnuts Roasted Corn And Tomatoes Corn Pilaf Roasted Peppers And Carrots Wok-Seared Corn And Ginger Broccoli Rabe With Prosciutto And Raisins Brussels Sprouts Roasted With Onion Jam Roasted Maple-Glazed Beets Zucchini And Wild Mushrooms Baked Acorn Squash With Spiced Applesauce Roman-Fried Artichoke Hearts Fennel Braised With Apples And Rosemary Lime-A-Beans Roasted Romanesco With Capers *Vegetable Accompaniments Baked Potatoes With Toppings: Pickled Beet, Sour Cream And Horseradish Baked Potatoes With Toppings: Shrimp and Russian Dressing |
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