The other day I whipped up this quick dinner and just kept throwing things together, and it turned out so beautiful and delicious I had to snap some pictures and make a post of it!
I had very little left in my fridge aside from a big bag of Brussels sprouts to use up – end of the week and all – but a simple dinner of roasted Brussels sprouts turned awesome when I grabbed an onion and decided to caramelize it.
Yum.
Roasted Brussels sprouts and garlic. Caramelized onions with maple syrup and hot sauce. Candied pecans. Kind of a fantastic meal.
serves 1
3 T water1/2 medium onion, diced
1 1/2 C Brussels sprouts, halved
1 T olive oil
1/2 t salt (I used Herbamare)
5 cloves garlic
2 t maple syrup
1 t hot sauce
2 T candied pecans
Preheat oven to 400 degrees. While it’s heating, start a medium skillet over low-medium heat, add the 3 T water and onions. Stir every once in awhile.
Toss Brussels sprouts with olive oil and salt, peel the garlic cloves whole, and throw everything on a foil-lined baking sheet and roast for about 35 minutes, until it’s all golden. The garlic cloves will be a good tell for when your food is done – they should be perfectly soft and golden all the way through, but if they start to get too dark, it’s done!
When the Brussels sprouts are done, I’m guessing your onions will be nice and soft! Stir in maple syrup and hot sauce. Then toss with the Brussels sprouts, top with some candied pecans, and serve alongside some yummy whole grain bread.
Nutrition facts per serving: Calories: 349; Calories from Fat: 219; Total Fat: 24.3g; Saturated Fat: 2.9g; Sodium: 1203mg; Total Carbohydrates: 32.7g; Dietary Fiber: 7.6g; Sugars: 13.8g; Protein: 7.3g
Leave a Reply