Brussels Sprouts Roasted with Cipollini Onions � Warning: Takes Longer than 60 Seconds
It's called 60-Second Brussels Sprouts, and you can see the original post here. As the name suggests, the recipe calls for a super-fast sear-and-serve approach. Here, we're at the other end of the spectrum. These actually get cooked twice, and for a much longer time.
The secret here is a quick blanching in boiling salted water, and then 15 or 20 minutes in a really hot oven. The searing heat and natural goodness of the vegetables do most of the work, so nothing more than a little brown butter and seasoning are needed.
By the way, the Brussels sprouts only need a couple minutes blanching to prepare them for the oven, but the Cipollini onions should be cooked almost to the point of being tender before being roasted. You want that nice mellow, sweet onion flavor, not something sharp and jarring to the palette.
I hope if you have more that 60 seconds, you'll give these a try. Enjoy!
Ingredients:
1 pound Brussels sprouts
1/2 pound Cipollini or pearl onions
2 tablespoons butter
salt and fresh ground black pepper to taste
Category Article Side Dish, Vegetables
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