Ingredients:

1 pound Brussels sprouts
1 white/yellow/sweet onion
Olive Oil
Cracked black pepper

With the holidays coming up people are asking me about healthy recipes. It’s always good to have a “go to” dish on the table that has great taste and is good for you. Now, I have nothing against butter but I don’t see the need to put it on my veggies. Here is one of my favorite veggie recipes- and it also happens to be vegan! You only need four simple ingredients: brussels sprouts, onion, olive oil, and black pepper.

Brussels sprouts are a vegetable I prefer to eat at home because I find most other recipes fall short and leave the sprouts too undercooked which makes them hard to chew and tasting bitter. This is not a dish you want served al dente. Fact: my honey hated (yes hate is a strong word) hated brussels sprouts until I came along. Now he is a convert.

Take one whole white or yellow onion and chop it up. A rough chop will do just fine. Use a medium size pan, drop in the chopped onion, and drizzle liberally with olive oil. Let the onions sweat and start to golden on low to medium heat. Stir occasionally.

While the onion is cooking start up on the sprouts. I like to put my brussels sprouts on a cookie sheet, drizzle with olive oil, black cracked pepper (as much or as little as YOU want), shake around, cover with foil, and pop in the oven for 15 minutes, preheated to 375 degrees.

When they come out of the oven put them directly into the whole chopped onion that is slowly caramelizing stove top waiting for the “sprouts.” Turn the heat up to medium and allow it to cook stove top with the lid on for about 25-35 minutes, stirring regularly to avoid sticking. Add olive oil if needed.

When the brussels sprouts look dark and overdone is when they are actually done. What most people consider slightly over cooking them is what takes away the natural bitterness of the brussels sprout, coupled with the sweetness of just the onion is a perfect balance.

It’s great cold too if you decide to make a big batch and have healthy leftovers for later as a brussels sprout salad. I often make an oversized batch to have healthy meals ready to eat in the refrigerator. Enjoy!

XO

K