| Prep: 20 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 10g | 1.5g | 46g |
| sugars | fibre | protein | salt |
| 11g | 9g | 7g | not measured |
When it comes to simple, flavor-driven dishes, few bring me as much satisfaction as our Roasted Cipollini Onions and Brussels Sprouts. The joy that reconciles my Texas heritage as a teacher with my passion for culinary exploration is nothing short of majestic. This dish is a vibrant masterpiece – a blend of earthy, rustic, and subtly sweet flavors, where each ingredient contributes harmoniously to the delight of the palate.
Health and Taste in Harmony
The beauty of the Roasted Cipollini Onions and Brussels Sprouts recipe isn’t simply in its mouthwatering goodness, but also in the wealth of health benefits that it brings to the table. Brussels sprouts, for one, are a rich source of vitamins and minerals, including Vitamin K, Vitamin C, and fiber, making them perfect for supporting a well-balanced diet. The cipollini onions, beyond imparting a sweet mild flavor to the dish, also contain Vitamin C and are known for their antioxidant properties. The use of olive oil, with its composition of healthy monounsaturated fats, adds further nutritional value to this delightful recipe.
A Versatile Side-star
While this dish absolutely shines on its own, its potential as a versatile side dish is truly where it earns its spot in my cookery hall of fame. The natural sweetness of the cipollini onions and the slightly bitter edge of the Brussels sprouts beautifully complement the richness of roasted meats. It takes me back to Texas, where dishes like Tex-Mex Refried Beans or a perfectly cooked Filet Mignon would be brilliantly balanced with the earthy, sweet notes of our roasted veggies.
The splendid blend of balsamic vinegar and raw honey, too, offers a dash of lusciousness that brilliantly marries the inherent flavors of our star ingredients. These elements of sweetness, sourness, and nutty undertones truly transform this into a side dish that works magic alongside a wide array of your main courses – be it poultry, red-meat, or even fish. Additionally, the popping colors of this dish aren’t just a treat to the palate, but a visual symphony making it a delightful addition to your culinary repertoire.
What You’ll Need
- 20 Small Cipollini onions
- 2 lbs of Brussels Sprouts
- 3 tablespoons of olive oil
- Salt to taste
- 1 tablespoon of freshly ground black pepper
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of raw honey
Method
Step One
Start by preheating your oven to 425 degrees Fahrenheit. This ensures your onions and Brussels sprouts roast evenly.
Step Two
Peel the Cipollini onions. You can do this by cutting off the ends and then easily removing the outer layer of skin. After this, clean and trim your Brussels sprouts, cutting them in half if they are large.
Step Three
Place the prepared onions and Brussels sprouts in a large bowl. Drizzle them with olive oil and stir to ensure they all get covered in oil. Sprinkle salt and freshly ground black pepper over them, stirring again to distribute the seasonings.
Step Four
Spread your onions and Brussels sprouts out on a large baking sheet. Try to make sure everyone has some room and they are not too crowded. This will help them roast rather than steam.
Step Five
Place the baking sheet in the oven and roast for around 25-30 minutes. Keep an eye on them and stir halfway through to ensure even roasting. They should be tender and slightly caramelized when ready.
Step Six
While your veggies are roasting, you can prepare the balsamic glaze. To do this, combine the balsamic vinegar and raw honey in a small saucepan over medium heat. Let it simmer until it reduces in volume and thickens slightly.
Step Seven
Once your vegetables are done roasting, remove them from the oven and drizzle them with the balsamic glaze. Serve them while hot, and enjoy your Roasted Cipollini Onions and Brussels Sprouts!
