What’s peak now? Brussel Sprouts! So here’s the Dough on Main take on those:
ROASTED BRUSSEL SPROUTS WITH CARAMELIZED ONIONS — serves 8
1/2 lb. Brussel Sprouts
4 TBS good Olive Oil
4 C (or 2 large) Onions, cut Lyonnaise style*
2 cloves Garlic, thinly sliced
1 tsp Kosher Salt
1/2 tsp. Black Pepper
Preheat oven to 425°F. Cut brown ends off of Brussel Sprouts and pull off
any yellow leaves. Slice in half, top to bottom. Place in a bowl and toss
with half of Olive Oil, Salt and Pepper. Place on a sheet pan, cut side
down, and roast for 20 minutes. Turn each Brussel Sprout so cut side is up
and roast for another 15 minutes. Remove from oven.
While Brussel Sprouts are cooking, slice Onions (see instructions below).
Sauté in a frying pan on high heat with the remainder of the Olive Oil.
Cook until caramelized (deeply browned). Add Brussel Sprouts to pan and
mix. Check seasoning and add more Salt and Pepper if desired. Serve
*Lyonnaise — Cut onions in half lengthwise, then trim root and remove
skin. Slice onions thinly with a sharp knife.
Eat well, live well,