Roasted Brussels Sprouts With Pastrami And Pickled Red Onion Recipe 435

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ROASTED BRUSSELS SPROUTS WITH PASTRAMI AND PICKLED RED ONION RECIPE - (4.3/5)



ROASTED BRUSSELS SPROUTS WITH PASTRAMI AND PICKLED RED ONION Recipe - (4.3/5) image

Provided by lisaS

Number Of Ingredients 14

Pickled Onions:
INGREDIENTS
1 medium red onion, finely diced*
2 cups rice wine vinegar**
1/2 cup sugar
1/4 cup salt
Brussels Sprouts:
1/4 cup unsalted butter (1/2 stick)
1/2 pound deli pastrami, thinly sliced
5 pounds Brussels sprouts, halved
1 teaspoon kosher salt
freshly ground pepper to taste
To dice means to chop into roughly 1/4-inch cubes.
Rice wine vinegar is NOT the same as rice wine. You can find rice wine vinegar in the Asian section of your local grocery store, or with the other vinegars.

Steps:

  • PREPARATION For Pickled Onions: Bring rice wine vinegar to a boil in a small saucepan. Add sugar and salt, and stir until dissolved. Turn off heat and let mixture cool for about 5 minutes. Put diced onion in a large heatproof container, and pour vinegar mixture over. When mixture is room temperature, refrigerate for at least a day. For Brussels Sprouts: Preheat oven to 425°F. Cut pastrami into strips roughly ¼ inch wide and 2 inches long. Melt butter in a large skillet or saute pan over medium heat. Add pastrami and cook over medium heat until browned fat has rendered out, about 3 minutes. Pour pastrami and fat into a large heatproof mixing bowl. Add Brussels sprouts, salt and pepper, and toss to combine. Line two large baking sheets with foil and spread Brussels sprouts out on them in a single layer. Don't crowd the pans. Roast for 35 minutes, removing pans from the oven at the 20 minute mark to move the Brussels sprouts around a little, then rotating the pans from top to bottom rack before putting them back in the oven for the remaining 15 minutes. Brussels sprouts will be dark brown and crispy around the edges. Strain the pickled red onions and reserve ½ cup of pickling liquid. As soon as the Brussels sprouts come out of the oven, toss them with the red onions and the ¼ cup of liquid while they're still warm. Serve immediately.

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

Holiday Side Dishes From Woman's World Magazine 11/23/04. Roasted with French herbs, red onions and crunchy pecans, then tossed with butter, these Brussels sprouts are sensational. When buying fresh Brussels sprouts, choose ones that are small, bright green, firm and have compact leaves.

Provided by JackieOhNo

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

4 (12 ounce) packages fresh Brussels sprouts, trimmed, halved lengthwise, 3 lbs., about 12 cups
1 large red onion, thinly sliced, about 2 cups
1/2 cup pecans
1/4 cup canola oil
1 1/2 teaspoons salt
1/2 teaspoon dry herbes de provence
1/2 teaspoon cracked pepper
2 tablespoons butter, at room temperature

Steps:

  • Preheat oven to 425 degrees.
  • In large bowl toss Brussels sprouts, onion, and pecans with oil, salt, herbes and pepper until coated. Spread mixture over large ungreased jellyroll pan.
  • Roast, stirring once, until sprouts are browned and tender, 20-25 minutes. Transfer to serving bowl; toss with butter to coat.

Nutrition Facts : Calories 214.3, Fat 15.1, SaturatedFat 2.9, Cholesterol 7.6, Sodium 505, Carbohydrate 18.1, Fiber 7.5, Sugar 4.8, Protein 6.7

ROASTED BRUSSELS SPROUTS AND RED ONIONS



Roasted Brussels Sprouts and Red Onions image

Make and share this Roasted Brussels Sprouts and Red Onions recipe from Food.com.

Provided by KateL

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

40 ounces fresh Brussels sprouts, trimmed and halved lengthwise (8 cups)
1 red onion, quartered and thinly sliced (1 1/2 cups)
3 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon white balsamic vinegar

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Line jellyroll pan with foil.
  • In large bowl, toss sprouts and onion with oil, sugar, salt and pepper.
  • Spread in single layer in pan.
  • Roast 35 minutes, stirring halfway through cooking time, until sprouts are tender and lightly browned.
  • Remove from oven.
  • Drizzle with vinegar; toss well.

Nutrition Facts : Calories 113.9, Fat 5.5, SaturatedFat 0.8, Sodium 327.1, Carbohydrate 14.6, Fiber 5.7, Sugar 4.2, Protein 5

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