Although this may not be the most photogenic or time efficient dish, it is quite a tasty one!
My method was fairly standard and modified from the following recipes which I found online:
- Heart & Stroke Foundation of Canada’s Brussels sprouts with caramelized onions and pistachios
- BBC – Food’s Brussels sprouts with caramelised onions and toasted almonds
- Brussels Sprout Hash with Caramelized Shallots
Brussels sprouts and caramelized onion
1 T vegetable oil
1 onion, quartered and evenly sliced (not too thick)
1 c Brussels sprouts, outside leaves removed and thinly sliced
½ t sea salt
1 T balsamic vinegar
½ t black pepper
¼ c kidney beans (optional)
1. Begin to caramelize the onion in a large non-stick pan. Online tutorials here and here. Keep pan at medium-high temperature. Be sure to monitor the onion pieces carefully and stir fairly regularly to make sure that they do not burn. Do not rush! (Note: I attempted to do this without oil, and it took significantly longer as I had to wait for the water to evaporate before the caramelization process began.)
2. Stir in the sea salt.
3. As the onions begin to brown, stir in the hashed Brussels sprouts.
4. When the onions and Brussels sprouts are both completely caramelized, stir in the vinegar, black pepper, and kidney beans. (Note: many of the recipes I found for this dish included pistachios or almonds. I can not eat tree nuts and had to use a substitute. This recipe, which would require vegan modification, uses lentils.)
Makes enough for one incredibly delicious serving.