Brussel Sprouts with Maple Syrup, Red Onion, and Cranberries

Brussel Sprouts with Maple Syrup, Red Onion, and Cranberries

Brussel Sprouts with Red Onion and Cranberries

Brussel Sprouts with Maple Syrup, Red Onion, and Cranberries

I made this recipe after finding a few recipes for Brussel Sprouts with shallots and dried cranberries while browsing through a few cookbooks and some back issues of Bon Appetit.

As I had FRESH cranberries and red onions NOT dried cranberries, white wine, and shallots in the pantry, variations commenced.

1 pound Brussel sprouts, trimmed and halved
1/2 red onion, thinly sliced
1/2 bag (8 oz) fresh cranberries
1 tbsp olive oil
1 tbsp Minor’s bacon base (optional)
3 or 4 shakes of soy sauce
1 tablespoon maple syrup
1 to 1 1/2 cups turkey, chicken, or vegetable broth
About 1 tablespoon dried orange zest or use fresh.

Heat olive oil and bacon base in large skillet.
Place half of the Brussel sprouts in pan, sliced side down.
Drizzle about half the broth over the sprouts.
Cook for about 4-5 minutes, until browned. Turn over to cook other side, and add 1/2 the onions.
Saute until onions are caramelized, about 3-4 minutes.
Remove all to bowl, repeat with remaining sprouts and onions. (May instead use two skillets).
Combine both batches of sprouts and onions in skillet, add cranberries, mix.
drizzle soy sauce and maple syrup over all, stir, cook another another 3-4 minutes.

Can make ahead.

Roasted Butternut Squash with Figs and Red Onions

1 butternut squash
8-10 8 to 10 fresh figs (or thawed frozen fresh figs or dried figs that have been soaked in water)
1/4 cup finely chopped red onion
1 tbsp maple syrup

cut squash in half lengthwise, remove seeds
remove stems from figs, tear into halves or quarters
fill squash with figs, top figs and entire squash with chopped onions
drizzle with maple syrup
place in baking dish, cover with foil, and roast at 375 for 30 to 45 min or until a fork goes in easily

Roasted Red Peppers and Onions

I made these originally because I wanted to make a remoulade sauce for my baked sweet potato, but they can be used on anything, they are awesome.
At least four large red bell peppers, but really as many as you want to make. These can be frozen.
1 small yellow or red onion, if making the Red Pepper Remoulade. More onions if you just like roasted onions. (Optional)

cut the peppers into quarters, remove the stems,seeds, and membranes and lay them skin side up on a foil lined cookie sheet.
Also cut one small peeled onion in half, place it cut side down on the cookie sheet along with the peppers.
Put the oven broiler on High, and broil for about 10-15 minutes, or until the skins are mostly black, but the flesh underneath is still soft and moist. (I checked a bunch of times).

Once the peppers are done, put them and the onion in a paper bag, close the bag, and let them steam for about 10 minutes. GIANT HINT: put the paper bag on the cookie sheet, not the counter, because the bottom WILL soggily rip apart when you lift the bag.
Let cool.

The onion is ready as is. I included it simply because if I’m roasting these bad boys for a remoulade, I want the onion.
When the peppers have cooled to where you can handle them, just peel off the skins, they will come off easily.
Discard the skins OR save them for making a vegetable stock later. (I keep a zip lock baggie in the freezer of vegetable trimmings, end bits, and whatever for making soup stocks).

Can be frozen. I toss them in a ziplock bag in the freezer.

Serving suggestions:
Roasted Red Pepper soup. Use as a topping for pasta. Put them and the onion on a steak sandwich. Make a Remoulade. Eat them on the spot. The possibilities are endless.