arm serving dish and garnish with sliced chives.
Brussels sprouts
Ingredients
2 lbs roasted brussels sprouts, stem trimmed and cut in half through the core
¼ cup Olive Oil
1 Tablespoon Salt
1 Tablespoon Black Pepper, Fresh Ground
1 cup Onions, Large Dice
¼ cup Extra Virgin Olive Oil
½ teaspoon Salt
¼ teaspoon Black Pepper, Fresh Ground
3 Tablespoons Balsamic Vinegar
1 ½ Tablespoon Golden Balsamic Vinegar
1 ½ Tablespoon Lime Juice, Fresh Squeezed
3 Tablespoons Honey
1 Tablespoon Parsley, Chopped Fresh
Directions
1) For the roasted Brussels Sprouts, place cut brussels sprouts in a large mixing bowl with the ¼ cup olive oil, 1 Tablespoon salt, and 1 Tablespoon black pepper. Toss until thoroughly coated.
2) On two foil lined sheet trays place the Brussels Spouts on one, removing any loose leaves to the second one. The leaves will cook much faster than the whole sprouts.
3) Place both trays in a 450-degree oven and cook till evenly charred, rich dark brown, not black. Remove from the oven and let cool.
4) In a large sauté pan on medium/high heat place the onions and extra virgin olive oil. Toss to coat and then let caramelization begin. After about 1 min reduce to a medium/low heat and only stirring occasionally let the onions caramelize evenly.
5) Once onions have reached an even dark golden brown add the Brussels Sprouts, salt and pepper. Cook till hot throughout stirring regularly.
6) Add balsamic vinegar, golden balsamic, lime juice, and honey. Toss to coat and cook until hot and dressing is clinging to the Brussels sprouts.
7) Serve in a warm side dish and garnish with chopped parsley.