Roasted Brussels Sprouts & Cipollini Onions

Chances are, if you don’t like Brussels sprouts, whoever is cooking them for you is doing it wrong. This recipe is easy, comforting, and delicious — perfect for the holidays!

December 2, 2010; 2:30 PM • by Stephanie Ganz

This recipe is easy, comforting, and delicious — perfect for the holidays! You can blanch the Brussels sprouts ahead of time and refrigerate until ready to roast. The tangy-sweet flavor of the balsamic vinegar and brown sugar provides an excellent foil to the meats and gravies on any holiday table.

Ingredients

1 1/2 lbs Brussels sprouts
1/2 lb cipollini onions
2 T olive oil
1 T balsamic vinegar
1 T brown sugar
2 tsp kosher salt
2 T butter

Directions

Preheat oven to 400 degrees. Bring a pot of salted water to a boil on high heat. Add Brussels sprouts, and blanch for about 2 minutes. Submerge in an ice bath until cool, and drain.

Remove the skin from the cipollinis and halve. Remove any hard stem ends from the Brussels sprouts and halve. Combine Brussels sprouts and cipollinis, and toss in the remaining ingredients and top with pats of butter. Roast for about 30 to 40 minutes, turning the pan and shaking its contents once halfway through.