Roasting caramelizes natural sugars, resulting in deep, rich flavors. Making great Brussels sprouts means choosing the best. Buy them on the stalk if possible, and avoid large, overgrown sprouts or sprouts with dark spots.
Roasted Brussels Sprouts
Capers Restaurant, Little Rock | Serves 6-8
4 tablespoons extra virgin olive oil, divided use
6 cups sweet onions, thinly sliced
1 clove garlic, thinly sliced
1 1/2 tablespoon apple cider vinegar
1 1/4 pounds Brussels sprouts, trimmed and halved
1 teaspoon freshly chopped thyme
Salt and pepper
Preheat oven to 425° F. Heat 2 tablespoons of oil in a large skillet using medium-high heat. Add onions and garlic and brown for 5-7 minutes. Sprinkle with 1/4 teaspoon salt, and reduce heat to medium low. Continue cooking until onions are very soft, approximately 20-25 minutes. Stir in thyme and season with salt and pepper to taste. In a large mixing bowl, toss the Brussels sprouts with 2 tablespoons of oil. Salt and pepper to taste. Roast the sprouts in a single layer on a rimmed cookie sheet for 20-25 minutes, stirring halfway through. Toss the roasted sprouts with the onions and vinegar and adjust salt and pepper.