Happy Friday! I have a pretty low-key weekend ahead of me and I am not mad about it. OH!! And the most exciting news of all is that Miguel and I finally bought a kitchen table. It’s been a long time coming but indecisiveness+laziness=no kitchen table. Shocking, I know. I just picked it up last night and haven’t put it together yet, but once I do (once Miguel does) I will show you a photo.
But enough about kitchen tables—roasted brussels sprouts are where it’s at. The problem is that Miguel doesn’t like them so I rarely make them. Lucky for me, Miguel has been out of town for work, so I can do WHATEVA I WANT. And by that I mean that I made brussels sprouts. With onions. Another one of his “favorite” foods. Yeah, things get pretty wild when I have the apartment to myself.
Not just any onions though, but caramelized onions. I’m drooling as I’m writing this just thinking about them. GAH. But anyway, back to things getting wild, I also painted the other side of my brown photo board white. Did you notice? I suppose you probably wouldn’t get as excited about something like that as I would, but I was so. freaking. excited.
The thing was that I bought white paint, like, three months ago and it was just sitting in a bag. Then we moved and whatnot and I completely forgot about it until a few days ago when I randomly remembered. I’m really pleased with the way it turned out and now I want 12 more. Naturally.
The dish could totes be made vegetarian if you wish to do so. I added chicken sausage because I love it, but feel free to omit it for a full-on veggie option. And yes, for anyone who has been reading for awhile, I have posted a recipe that’s similar to this and, while I don’t like to play favorites, I think this one may be my new favorite 😉Print
Roasted Brussels Sprouts with Caramelized Onions
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 1-2 1x
- 2 cups brussels sprouts
- 1 onion
- 1 chicken sausage*
- 1 tbsp butter
- 2 tbsp olive oil
- Pepper to taste
- Peel and cut onion into longer strips. Melt butter in a pan over the stove and, once melted, add the onions.
- While the onions are cooking in one pan, slice the brussels sprouts in half and add 1 tbsp olive oil to a second pan and then cook the brussels sprouts until they are browned on both sides and then set aside.
- Wait 15 minutes or so and, by that point, the onions should be started to turn brown. Give them a stir to make sure they don’t burn and continue cooking. If some of them look like they are burning then add 1 tbsp olive oil to the pan.
- If you choose to add chicken sausage to this dish, cut the chicken sausage into small pieces and cook in a pan over the stovetop until slightly browned.
- Once the onions are caramelized (golden brown all the way through) transfer them to the same bowl as the brussels sprouts, add the chicken sausage and pepper to taste.
Q: When your parents left you home alone, were you the type to throw a party or just watch TV?