I love Brussels sprouts. Fortunately, my daughter does too. Unfortunately, she will only eat them steamed. So it takes a night like tonight where my husband and daughter are out on a father/daughter date night and my son is too wrapped up in his saxophone to bother with me for me to get to enjoy Brussels sprouts the way I like! Tonight I roasted them and they were absolutely divine. And, given all the recent conversation on Twitter (mostly by my new friend (@CrabbyVegan) about Brussels sprouts I felt obligated to post the recipe!
Simple and easy though you need to allow time for very slow cooking of the onions and of course, you cannot rush a roasted Brussels sprout!
Brussels Sprouts with Caramelized Onions and Balsamic Dijon Sauce
Brussels Sprouts (I used exactly 13)
1/2 large Spanish onion sliced thin
2 tbsp olive oil plus more for drizzling
2 tbsp Dijon mustard (I used whole grain)
3 tbsp Earth Balance Vegan Buttery Spread
2 tbsp balsamic vinegar
1 tbsp agave nectar
Salt and pepper to taste
Heat oven to 400 degrees. Remove stems and outer leaves from Brussels sprouts and cut in half. Place on a cookie sheet or foil and drizzle lightly with olive oil. Season with salt and pepper and roast 30 minutes or until nicely browned and tender.
In a saute pan heat the 2 tbsp olive oil over medium. Add onions and turn heat to low. Allow onions to slowly cook until nicely caramelized. Don't rush this- it takes a while. In a separate pan heat the Earth Balance, Dijon, agave and balsamic vinegar. As Earth Balance melts whisk to incorporate.
When the sprouts are finished place some caramelized onions on a dish, top with Brussels sprouts and drizzle the Dijon Balsamic sauce.