Monday, December 21, 2015

Brussels Sprouts and Caramelized Red Onions

Looking for a delicious side for your holiday dinner? Don't let the simplicity of this recipe fool you. Roasted Brussels sprouts and caramelized sweet red onions are a one step sensational recipe that is very easy to make. 

Each Christmas, I try to come up with a red and green side! Last year, I made the beautiful Christmas Slaw Salad that was colorful, crunchy, and festive. This year's recipe has red and green colors that are more subtle, but the vegetables melt in your mouth.

During November and December, it's usually easy to find fresh Brussels sprouts on the stalk ( I found them at Trader Joe's) It doesn't get much fresher than that. However, you could use fresh Brussels sprouts from a bag as well . Unfortunately, frozen won't work.

Roasted Brussels Sprouts with Red Caramelized Onion

You can prepare the ingredients up to a day in advance and then store in the refrigerator until you are ready to roast them. Plan on roasting for 25 minutes in a preheated oven. They taste AMAZING coming right out of the oven, but they are still really good at room temperature. 

My friend Laura, who is a master entertainer, always looks for recipes that can be enjoyed a room temperature to free up her time and oven space when company has arrived. This is a winner Laura!

To make this recipe even more enticing, I recently read that Brussels sprouts, and all cabbage family vegetables, provide much needed healthy Omega 3 oils. Who knew? Here is a complete list of vegan sources that offer Omega 3 ( I found this site on the Internet and have no affiliation and take no responsibility for the info in the article- just sharing a link I found)  

So there we have it ! Brussels Sprouts are vegan, naturally gluten free, delicious and healthy. This recipe is an all around winner.

3 ways to help others enjoy Brussels Sprouts

1. Never boil them- they will taste mushy and smelly

2. Roast them to bring out their best flavor- simply toss in oil, season, and place on a rimmed cookie sheet at 400 degrees for about 20-25 minutes ( depends on size of the sprouts) 

3. Saute in a skillet- Slice in half and saute raw sprouts in a skillet with other veggies, but do not overcook!

Author: Judee Algazi 
Prep Time: 5-10 minutes
Cook Time: 25 minutes

30 Brussel Sprouts  (a little more or less will work) 
1 medium red onion, sliced in half moons
1/4-1/2 cup of olive oil ( or oil of your choice) 
2 teaspoons of Trader Joe's 21 Salute ( a salt free seasoning )or try Mrs. Dash or similar

Preheat oven to 400 
Wash and cut off the coarse end of the Brussels sprouts
In a rectangular 10 x14 Pyrex baking dish toss the sprouts, sliced red onions, oil and seasoning. Bake at 400 for about 25 minutes until the sprouts are cooked. Remove and serve. 

My Notes
1. Don't skimp on the oil- it is needed for the onions to caramelize

Healthy food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

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  1. Looks delicious thanks for sharing with Hearth and soul blog hop.pinning.

  2. I just love brussels sprouts and always enjoy new ways to prepare them! The red onions really add a splash of color, Judee!


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