Brussels Sprouts Roasted With Onion Jam: The Best Brussels Sprouts Roasted With Onion Jam Recipe from Cook'n

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	Brussels Sprouts Roasted With Onion Jam

Serves: 4

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.

   1 pound brussels sprouts, stem ends and wilted leaves removed
   2 teaspoons garlic-flavored oils
   Salt and ground black pepper to taste
   1/4 cup finely chopped Roasted Caramelized Onions or onion marmalade, such as Vadalia, Stonewall Kitchen or Trader Joe's

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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.

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