Yesterday I was lucky in that I had someone cook dinner for me. My Mother in Law was here for a visit, and she was kind enough to prepare dinner for the family while I fought my way home from work in rush hour traffic.
Not only did she make dinner, but she then cleaned up the kitchen to boot- I did not have to lift a finger! While that is quite a treat in itself it pales in comparison to the roasted Brussels Sprout dish she made. Adapted to be made vegan from this recipe I absolutely loved these.
The sprouts were so flavorful it is hard to believe there are so few ingredients in the dish. I rarely cook with cipollini onions, but they were so good that I am going to make them a regular staple in the house. This is a perfect combination- easy to make and so delicious!
In fact, they were delicious enough that I am going to make them again tonight!
Oven Roasted Brussels Sprouts
1 lb Brussels Sprouts, trimmed and halved
8 oz Cipollini Onions, peeled with stem and roots trimmed
2 tbsp vegan butter
Salt and pepper to taste
Preheat oven to 450 degrees.
Bring a pot of water to a rolling boil. Add the Brussels sprouts to the boiling water and cook for two minutes. Remove from the water with a spider or slotted spoon and place in a bath of ice water. Once cooled remove from the water and pat dry. Set aside.
Add the onions to the boiling water and cook until tender, about 10 minutes. Remove from the water, rinse with cold water and pat dry. Set aside.
In an oven safe skillet (I used a cast iron skillet) over medium heat melt the vegan butter. Add the sprouts, onions, salt and pepper and toss to coat.
Transfer to the oven and allow to cook for 15 minutes or until golden brown and tender.