The farmer’s market last weekend had these huge Brussels sprouts. The small ones were an inch and a half and the largest were easily two inches. Normally I like to buy the smallest I can find, but these were like cabbages. I decided that I would cut them in half and cover them in onion and garlic so that the juices would flow down between the leaves as they roasted.
Karl’s Roasted Brussels Sprouts with Onion and Garlic
1 lb. Brussels sprouts
½ onion, grated
8 clove garlic, finely crushed
1 Tbs. olive oil
1 Tbs. balsamic vinegar
½ tsp. fresh thyme
¼ tsp black pepper
Pinch Kosher salt
1. Heat oven to 425°.
2. Trim the bottoms off of the Brussels sprouts and remove any damaged leaves. Cut in half lengthwise.
Tip: Today I am using the largest Brussels sprouts I could find.
3. Blanch the Brussels sprouts for one minute.
4. Grate the onion and crush the garlic into a paste and put them in a small bowl.
5. Mix in the olive oil, vinegar, thyme, pepper and salt.
Tip: You want the onion mix to be a thick paste. If necessary, short the olive oil to prevent it from being too thin.
6. Spread the Brussels sprouts out on a roasting pan, cut side up, and smear the onion paste over the cut sides of the sprouts.
7. Roast for 20 minutes.
8. Switch the heating element to broil for about 10 minutes, until the onion paste is browned and caramelized.
6. Transfer the Brussels sprouts in a serving bowl.