Last week I said I would be trying one new Pinterest recipe each week in an attempt to not only utilize the recipes I spend time pinning, but also to add some new and healthy dishes into my repertoire. First up in this Pinterest recipe challenge was Brussel Sprouts with Maple Onion Confit, which I pinned from a Cupcakes and Cashmere post on Market Vegetables. Right away I realized I was going to have to put my own spin on this because Emily from C&C used a store bought maple onion confit and, not surprisingly, I didn’t happen to have this on hand. Luckily, a quick google search turned up a few different variations on maple onion confit and I adapted one to suit the recipe. Also, watch your brussel sprouts closely! I walked away and assumed that the time given in Emily’s recipe would work for me, but mine charred in about half the time!
Brussel Sprouts with Caramelized Maple Onions
1 lb brussel sprouts
2 tbsp olive oil
1/2 tsp salt
1/4 cup maple onion confit
1 tbsp olive oil
3 cups yellow onion, sliced
1/2 cup water
1 tbsp balsamic vinegar
2 tbsp maple syrup
Caramelized Maple Onions: Heat 1 tbsp olive oil over medium heat. Add sliced onions and water. Cook onions down until tender, browned, and caramelized, adding more water as needed. Continue to cook while adding maple syrup and vinegar. Allow most of the liquid to cook down.
Brussel Sprouts: Preheat oven to 425 degrees. Wash and halve the brussel sprouts. On baking sheet, toss the brussel sprouts with olive oil and salt to evenly coat. Cook until leaves start to char. Serve warm topped with caramelized maple onions. Enjoy!
I just LOVED this recipe, so my Pinterest recipe challenge is definitely off to a strong start. The sweetness of the caramelized onions paired perfectly with the crispy, charred brussel sprouts. I definitely won’t go back to my old method of sauteing brussel sprouts anytime soon!
