Shaved Brussel Sprouts with Carmelized onions and Turnips

Brussel sprouts are often on people's "most hated" veggie lists. They are reviled for their smell, texture, taste etc. I admit that I don't EVER crave them like I do potatoes. The brussel sprouts of my childhood were boiled and stinky and did not taste good (sorry Mom) but today there are so many different ways to prepare them - roast, fried, halved, shaved, grated - that I believe there is a brussel sprout dish out there for everyone to enjoy.

Today's recipe showcases shaved or grated brussel sprouts along with another hated vegetable - turnip! But the turnip is roasted first which caramelizes them to bring out their sweetness. The kicker is the caramelized onions that are also added to complete the dish. The dish brought rave reviews from everyone at Thanksgiving dinner which included a few brussel sprout haters!

Ingredients

2 lbs brussel sprouts, outer leaves removed
Medium turnip, diced into 1 inch cubes
1 cup caramelized onions - see here for recipe
1 tbsp unsalted butter
1 tbsp oil
1 tsp salt, divided

Instructions

1. Preheat oven to 400 degrees.
2. In small bowl add turnip, tablespoon of oil and 1/2 tsp salt. Mix.
3. Place on baking sheet and roast for 20 minutes until caramelized and easily pierced.
4. Remove and set aside.
5. Carefully grate brussel sprouts with hand grater or use a slicer attachment on your food processor.
6. Add 1 tablespoon butter to large nonstick saute pan over medium high heat.
7. Add brussel sprouts & salt and saute for 5 minutes.
8. Add caramelized onions and turnips.
9. Saute for additional 5 minutes.

Serve s 8-10.

How to caramelize onions

Caramelized onions

Caramelized onions are one of my favorite condiments/side dishes! They go with almost everything - pulled pork, baked beans, grilled cheese, chilli, and are amazing by themselves or on a piece of toast. I LOVE them.

But let's face it - they are a lot of work. Cutting those tear inducing veggies into thins slices is no easy task. And as they caramelize those suckers shrink so you need many onions! A few weeks ago I bought a hand-held mandoline and I have to say it makes slicing much easier (just try not to cut off a finger). Whenever I make these morsels of delightfulness I make a BIG batch and freeze them in smaller portions. I know some people think the flavour and texture of the onions is negatively effected by freezing but either they have waaay better taste buds than I do or they are full of poppycock.

Just remember to have patience. I don't add balsamic vinegar or sugar to these beauties - I just go slow and let nature take its course. I do use a cast iron pan most of the time because it produces a better colour and seems to take a little less time. Finally, I prefer using yellow onions not walla walla or sweet onions - I think the yellow variety ends up with the best flavour.

Mandoline makes slicing easier and less teary!

Mmmm

So good!

Ingredients

8-10 medium yellow onions
2 tbsp unsalted butter
1 tbsp olive oil
sprinkle or two of salt

Instructions

Makes about 3 cups.

1. Over medium heat melt butter and oil. 
2. As soon as it starts to sizzle, add the onions. 
3. Stir frequently.Once the onions begin to brown turn heat to low. Stir frequently. 
4. Onions will slowly caramelize over the next 30-45 minutes. It takes time but it is worth it.