Balsamic Roasted Brussels Sprouts with Red Onion
A delicious alternative to the garlic and butter soaked Brussels sprouts. Steaming these veggies first helped hold the beautiful green color, while roasting them provided a tender, but not soggy, sprout. These were pulled right off the ‘ol stalk!
Steam
Toss and Roast!
Balsamic Roasted Brussels Sprouts with Red Onion
Servings
4-6 servings
4-6 servings
Ingredients
- 1 lb Brussles sprouts, rinsed
- 4 tsp salt
- 1 whole red onion, chopped
- 1/8 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 tsp pepper
Directions
- Preheat oven to 425.
- Add 1-2" of water to sauce pan and tsp of water. Place steamer basket on top, making sure that the water does not touch the bottom. Add the Brussels sprouts and bring to a gentle boil.
- Reduce heat to low, cover with lid, and steam for 10 minutes.
- Remove from steamer and place in roasting pan. Add remaining ingredients and toss until well mixed.
- Roast for 25-30 minutes at 425 deg until Brussels sprouts are tender. Toss occasionally for even roasting distribution.
Prep Time: 05 - 10 Minutes
Cook Time: 35 - 45 Minutes
Total Time: 40 - 50 Minutes
Amy Kolodziej wrote...
I moved to Texas about a year ago, and have been searching out a great BBQ place since I moved here. Hands down, this is the BEST BBQ in TEXAS! My son packed down the food, and we always had someone asking us if we were ok or needed assistance. I love the Southern manners here, it is such a nice change to the hustle and bustle of North City life. The sides, mouth watering good. I recommend the creamed corn, that was my favorite side. We tried them all. I have tried all the places on the Food Network, so this is a very honest response.
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Karen wrote...
Thanks Tamar! I like your site, too! :-)
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Tamar wrote...
Koreans do make a couple of different kinds of gluten free soy sauces and they've been around for thousands of years. The one that will be easier to find in the US is called Guk Ganjang (국간장) which literally means Soup Soy Sauce, meaning that it's a delicate soy sauce made for flavoring soups. The other kind is called Joseon Ganjang (조선간장). Both of these soy sauces are the by-product of doenjang (Korean miso) production. The reason that Koreans don't use these kind of soy sauces for bulgogi is that it's not considered bold enough for beef. The reason that the Japanese and Koreans added wheat to the soy sauce in the first place was to create a bolder, stronger flavor sauce for meats and and they were able to make more sauce at a lower cost.
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Karen wrote...
I haven't tried it with a different mix yet. Maybe it would work with a gf muffin mix?
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alyssa wrote...
This is great! Thanks for sharing. I haven't been to Old Ebbitt since being diagnosed, so I'm excited that one of my favorite spots is GF-friendly! Would love to hear about other restaurants you liked or did not like.
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