Page title and description

Brussels sprouts with caramelised onions
Vegetarian mains
Brussels sprouts with caramelised onions
Ingredients
for the onions
- large knob of butter
- oil for frying, e.g. vegetable or sunflower
- 3 very large or more smaller onions, thinly sliced
- 2 tsp sea salt
- 1 tbsp light brown sugar
- 1 tbsp balsamic vinegar
for the sprouts
- 500g Brussels sprouts, washed and trimmed
- small handful fresh parsley, chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
1h
10 min
PT1H10M
For the onions
-
Step 1
heat the butter and 1 tablespoon of oil in a large pan. Add the onions. Cook on a low heat for 10 minutes, stirring now and then to stop them catching. Add the salt and sugar. -
Step 2
Cook for 45 minutes to 1 hour – leave the onions for a good few minutes at a time, stir occasionally to prevent them sticking. Add a splash of water if needed. The onions should gradually caramelise – it's important not to stir too much to allow this. Once cooked, stir in the vinegar to deglaze the pan.
For the sprouts
-
Step 1
preheat oven to 180°C/Gas 4. Put the sprouts in a baking dish. Toss in just enough oil to coat. Season. Roast for 20-30 minutes, depending on size, tossing them halfway so they brown evenly. Insert a knife into one to check they are cooked. -
Step 2
Toss a couple of large spoonfuls of the caramelised onions with the sprouts. Serve sprinkled with parsley.