Sunday, February 2, 2014

Brussels Sprouts Roasted with Cipollini Onions – Warning Takes Longer than 60 Seconds

As many of you know, I also do recipe videos for About.com, but what you dont know, and would probably never guess, is that out of all the recipes Ive produced for them, the most popular is a Brussels sprouts dish!

Its called 60-Second Brussels Sprouts, and you can see the original post here. As the name suggests, the recipe calls for a super-fast sear-and-serve approach. Here, were at the other end of the spectrum. These actually get cooked twice, and for a much longer time.

The secret here is a quick blanching in boiling salted water, and then 15 or 20 minutes in a really hot oven. The searing heat and natural goodness of the vegetables do most of the work, so nothing more than a little brown butter and seasoning are needed.

This would make a very nice side dish to your holiday feast, and I cant think of a main course, especially one made from some type of succulent animal, that this wouldnt pair wonderfully with. If you cant find the Cipollini onions, just use pearl onions, or you can just leave them out altogether.

By the way, the Brussels sprouts only need a couple minutes blanching to prepare them for the oven, but the Cipollini onions should be cooked almost to the point of being tender before being roasted. You want that nice mellow, sweet onion flavor, not something sharp and jarring to the palette.

I hope if you have more that 60 seconds, youll give these a try. Enjoy!


Ingredients:
1 pound Brussels sprouts
1/2 pound Cipollini or pearl onions
2 tablespoons butter
salt and fresh ground black pepper to taste
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