warm brussels sprout and crispy red onion salad

In dinner on December 7, 2014 at 2:12 pm

this is a yummy appetizer or side salad for an autumn or winter dinner. and it’s super simple, too.


i used the tiny brussels sprouts and left them whole because they are so picturesque, but you can certainly use the regular ones. just cut them in half.

toss your sprouts and half a red onion, thinly sliced, in olive oil, salt, pepper and garlic powder and place in a single layer on a baking sheet. make sure not to crowd the pan or things won’t brown. it’s ok use two if necessary.

bake for about 20 minutes in a 400 degree oven. length of time in the oven obviously depends on the size of your sprouts or sprout pieces, so keep an eye on them. you want them to start to brown but not get too mushy. most of the onions should crisp up, too.

put in a dish and drizzle with a little balsamic. i used a thick balsamic glaze. if you want to duplicate something like that, make a mixture of one part balsamic and one part honey. serve warm.


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