Roasted Brussels Sprouts with Caramelized Onions and Toasted Pine Nuts
Prep: 20 minutes Cook: 50 minutes
By Tiffany Hobson
- 1 pound Brussels sprouts
- 1 1/2 cups vegetable broth
- 1 yellow onion, diced
- 2/3 cup pine nuts
- freshly ground pepper
- sea salt
Preheat oven to 400 degrees. Clean and peel off outer layers of Brussels sprouts. Cut off the ends and cut Brussels sprouts in half. Place them in a bowl. Pour 1 cup of the vegetable broth over the sprouts and, using your hands, mix the sprouts well with the broth. You want to make sure the sprouts are nicely coated. Space the Brussels sprouts out onto a baking sheet, making sure they are not piled on top of each other. Bake the sprouts for 40 minutes until they become brown. Remove from oven and set aside.
Place the onions in a non-stick saute pan and spread out evenly. Cook over medium heat. Let cook until onions begin to brown on the bottom. Stir up and spread out evenly again. (The trick with caramelized onions is that you do not bother them too much.)
Meanwhile, place the pine nuts in a non-stick saute pan on medium heat. Be careful, they toast much faster than you think. It will take about 2 to 3 minutes for them to toast to a light brown color. You do not need to stir them, just take the pan off the heat for a moment after 1 minute of cooking and shake before placing them back on the stove. Once they have turned light brown, turn off the heat.
Add the Brussels sprouts and toasted pine nuts to the saute pan with the onions and adjust the heat to low. Add the remaining 1/2 cup of vegetable broth and mix well. Cook for 2 to 5 more minutes. If desired, add salt and pepper to taste.