So I decided to make some Brussels Sprouts for Thanksgiving dinner, and they were so good my dad wanted me to make them again. He doesn’t even eat Brussels sprouts! I usually cook my sprouts a little differently than I did on Thanksgiving, but I am glad I made a change. I was shocked how everybody that came over to the house for dinner were eating them. Most people don’t like Brussels sprouts. I loved them as a child, then hated them, and now I’m back to my one true lurve!
I went to Pinterest-my go to place for new recipes- and found the Brussels Caramelized Sprout Has with Shallots recipe from The Noshery. She actually found the recipe from Bon Apetit. Anyway, I decided to jazz mine up by switching the shallots with red onions. I then added bacon bits and parmesan and mozzerella cheese. I hope you enjoy this recipe, and don’t forget about the $140 Target Gift Card Contest.
My Modified Brussels Sprouts with Carmelized Red Onions
6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots (I used red onions), thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, quartered
3 tablespoons extra-virgin olive oil
1/2 cup water
1/2 a bag of shredded of mozzarella cheese
1/3 a bad of shredded of parmesan cheese
Enough bacon bits for your dish. I used a bag of the Hormel kind. They are real bacon bits and they are good.
Melt 3 tablespoons butter in medium skillet over medium heat. Add red onions; sprinkle with coarse kosher salt and pepper. I used sea salt. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Quarter brussels sprouts length wise. Heat olive oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1/2 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Serve and top with red onions.
How I Deviated From The Recipe
Then I put some real bacon bits, not the weird crunchy red ones, on top of the Brussels sprouts and mixed it up. While the sprouts were still warm I added 1/3 bag of shredded parmesan cheese and half a bag of shredded mozzarella cheese.
To see the original recipe, go to The Noshery. Taken from The Noshery, who took this recipe from Bon Apetit, and then was tweaked by me.