gluten-free · soy-free

If you’re looking for an easy side dish for this year’s Thanksgiving table, this is it! These roasted Brussel sprouts with tomatoes, Nardello peppers, croutons, and caramelized onions. It’s something different than your usual roasted Brussel sprouts and much more flavorful!

The Brussel sprouts are tossed in dulse flakes and roasted with tomatoes, Nardello peppers, and croutons which give a lovely crunch to all the roasted veggies. Then everything is tossed in lemon juice and citrus zest for a lovely freshness that balances the sweetness of the roasted flavors and finally topped with caramelized onions that are cooked in wine.

The best part is that all of this is made in the oven so it’s a 1-step process. It’s something you can make while you’re making your other Thanksgiving dishes and you don’t have to worry about it too much.

Scroll down for the recipe and video ↓

  

 

Balance

The key to avoid feeling like you can’t move after your Thanksgiving meal is to not make all your dishes heavy. You want to strike a nice balance between dishes that are heavier and dishes that are lighter so that when you eat a little bit of everything, you don’t feel weighed down. You can also do this within each dish too, like we did here with these Brussel sprouts. Even though this is a dish that’s rich in roasted, caramelized flavor, it still has freshness due to the cilantro, and citrus. There’s also crunch with the croutons and pistachios, so you’re getting different textures with each bite. This makes it a lot more interesting to eat and more flavorful because there’s a lot more going on for your tastebuds to enjoy.

This dish has saltiness from the salt and dulse flakes, sweetness from the caramelized onions and roasted vegetables, and acidity from the tomatoes and citrus. It’s a side dish that’s packed with flavor and character to complement your entrees and sauces!

Note: Omit the dulse flakes if you don’t have any and if you don’t have Nardello peppers on hand, you can use bell peppers instead.

Watch the recipe video here:

Roasted Brussel Sprouts with Tomatoes, Peppers, Onions, and Croutons

Serves 4-6 (as a side)

Roasted Onions

2 tbsp | 21ml olive oil

4 pinches sea salt

1/4 cup | 50ml white wine

1 1/2 cups | 170g yellow onion, sliced into 1/4”-thick slices

BRUSSELS

6 cups | 600g quartered Brussel sprouts

6 tbsp | 66ml olive oil, divided

Sea salt, to taste

Freshly-ground black pepper, to taste

2 tbsp | 4g dulse seaweed flakes

3 cup | 180g Nardello peppers or bell peppers, seeded and diced large

2 1/2 cups | 310g tomatoes, quartered and then halved

1 1/2 cups | 94g medium diced bread

2 tsp | 4g dried oregano

TOPPINGS

Zest and juice of 1 lemon

Zest of 1 orange

Zest of 1 mandarin

1 cup | 20g cilantro leaves

1/3 cup | 41g roasted pistachios

CARAMELIZED ONIONS

1. Preheat oven to 400ºF. Lay 2 pieces of aluminum foil on a baking tray. Divide the onion slices between the two and season them with olive oil, salt, and black pepper. Close each aluminum foil sheet into a “pocket” and leave a little space to be able to pour 1/8 cup of wine inside each and close it by folding the aluminum over itself.

2. Bake for 20 minutes or until onions are soft and caramelized. Set aside.

BRUSSELS

1. Place Brussels into a large bowl and add 4 tbsp olive oil, some salt, and black pepper. Add dulse flakes, garlic, Nardello peppers, and tomatoes and mix together with your hands to combine and coat evenly.

2. In another small bowl, add bread and season with oil, salt, and pepper. Mix to coat and add to the bowl with the Brussels. Add oregano and mix everything together with your hands to combine.

3. Spread out the mixture onto a lined baking sheet and bake in the oven for 30-35 minutes, or until golden. Remove from oven and set aside to cool slightly.

4. Place roasted vegetables in a bowl and add orange, lemon, and mandarin zest. Mix everything together and squeeze a little bit of lemon juice to taste. Add 3/4 of the cilantro leaves and mix to combine.

5. Plate in a serving bowl and top with remaining cilantro leaves, pistachios, and caramelized onions.

  

Did you make this recipe? tag us on Instagram @eatogether.co so that we can see it!

 

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