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Friday, March 16, 2012

Roasted Brussel Sprouts and Carmelized Onion Salad

A simple and delicious warm salad that is just as good chilled!


4 Cups of medium to large Brussel Sprouts rinsed, trimmed and halved
1 Medium Red Onion sliced
1/2 Cup dried Cranberries
1 Tblspn. Toasted Sesame Seeds
1 Tblspn. Kosher Salt
1 Tblspn. Ground Black Pepper
2 Tblspn. Unsalted Butter
2 Tblspn. Extra Virgin Olive Oil
1Tblspn. Sesame Oil
1.5 Tblspn. Gluten Free Soy Sauce
1 Tblspn. Gluten Free Chili Garlic Sauce

Pre-heat oven to 425 degrees

Melt unsalted butter over medium high flame and add Red Onion slices to pan.  Allow the onion to cook undisturbed until the onion begins to carmelize.  Stir onions so that they carmelize evenly.  When good carmel color is achieved, remove onions from pan and set aside.
Arrange Brussel Sprouts in a single layer on a baking sheet.  Sprinkle the kosher salt and black pepper over them.  Drizzle the seasoned Brussel Sprouts with the Extra Virgin Olive Oil and use your hands to roll/mix the Brussel Sprouts with the seasoning and oil to coat the Brussel Sprouts evenly.  Place back to a single layer and put the pan in the oven.  Allow the Brussel Sprouts to roast and carmelize for approximately 10 -12 minutes and then using a spatula, turn them to roast and carmelize on the other side for another 5- 8 minutes.  When Brussel Sprouts are tender and nicely carmelized remove from oven and transfer to a serving bowl.
Add the carmelized onions, dried cranberries, toasted sesame seeds, Sesame Oil, Soy Sauce, and Garlic Chili Sauce.  Taste test and adjust seasoning to taste, if necessary. Toss and serve.

Note:  If you do not have toasted sesame seeds, simply place the sesame seeds in a small skillet (no oil neccessary) and place over a low to medium heat until they are toasted to a light golden.

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