Ingredients

  • 1800 grams onions, red
  • 1 tablespoon olive oil
  • 565 grams brussel sprouts
  • 1 ½ tablespoons Dijon mustard
  • 60 milliliters water
  • 40 grams butter, unsalted

Directions

1. Trim onions, keeping root ends intact and cut each lengthwise into 6 wedges. Toss onions with oil and salt and pepper to taste. In shallow baking pans arrange onions in one layer and roast for 20 min. at 425*f/220*C/GM 7. Turn onions over and roast 20 min. more until tender and golden brown.
2. Trim Brussels sprouts and blanch until just tender. Refresh. Vegetables may be prepared up to this point 1 day ahead and chilled separately, covered.
3. Combine mustard and water. In skillet cook onions and sprouts in butter until heated through, add mustard mixture and salt and pepper to taste.

Notes
Serving Ideas:Original recipe serves 8.


Categories
Dishes, Side
Keywords
Side Dishes
MacGourmet downloadBrussels Sprouts and roasted Red Onions. To import, drag image to your MacGourmet recipe box.