You are going to go absolutely nuts over these ROASTED BRUSSELS SPROUTS AND POTATOES WITH CARAMELIZED ONIONS. The flavor combo is outta this world delicious and will easily be on heavy rotation in your house!
Brussels sprouts have been our jam lately. Every time they are on a menu at a restaurant, we get them, and I love that they have become so readily available in grocery stores as well. It seems like they used to just come around during the fall and winter.
I love the little petite yukon gold potatoes for this dish. They cook up very fast and have great flavor. You are more than welcome to sub them out for sweet potatoes if you do not eat white potatoes!
Lets talk about caramelized onions for a hot minute. The trick to making them is having them cook at a low temperature. If the stove is too hot then you will burn them instead of caramelize them. Nobody wants that! You also need to stir to prevent from burning, so don’t just leave them alone. You will know when they are done when they have become a deep deep brown color and are extremely tender. They also start to smell very sweet.
Caramelized onions are fantastic on anything and everything! You can save them and put them in an air tight container to have at your disposal. I love them over steak or chicken or they are most excellent with my Caramelized Onion Breakfast Sausage They are also splendid mixed into a salad as well! The other night I added Aidell’s Artichoke and Garlic Sausage to it and man oh man was my mouth so happy!
Ingredients
- 1 lb brussels sprouts, quartered
- 1 lb petite yukon gold potatoes, halved
- 2 large yellow onions, halved and sliced
- 1 1/2 tsp sea salt
- 2 tbsp balsamic vinegar
- 2 tbsp avocado oil + 1 tbsp
- OPTIONAL: Aidell's Artichoke and Garlic Sausage
Instructions
- Preheat your oven to 400 degrees.
- Quarter your brussels sprouts and halve the potatoes and place on a parchment paper lined baking sheet. Toss with avocado oil and sea salt.
- Place the sheet pan into the oven and cook for 20-25 minutes or until potatoes can easily be pierced with a fork and everything is a nice golden brown.
- While the brussels sprouts and potatoes are roasting cut the 2 yellow onions in half and then slice the halves.
- Add 1 tablespoon of oil into a large skillet. Once hot, add the sliced onions and turn the stove temperature down to medium-low. Sprinkle a little salt onto the onions and stir to combine.
- Let the onions cook down, stirring occasionally to prevent from burning.
- After 5 minutes of cooking, pour the balsamic vinegar over the top. Stir again to combine and then let cook down for another 20 minutes, stirring every few minutes. The onions should turn a deep brown color and be extremely tender
- Once the brussels are done remove from the oven and immediately add the caramelized onions to them.
- Enjoy as a side or add optional chicken and apple sausage
Whole30: yes
Paleo: sub out white potatoes for sweet
