It’s rainy, wintery, and germy around Portland these days. People are dropping like flies with the flu. If you want to kick your immune system up a notch, turn to veggies. With so many health benefits, they are the superfoods of food. But what about the taste? Well, you can boil, blanch, and microwave vegetables and they are blah, bleh, and blech; however, vegetables develop superpowers once they are roasted. Toss them on a roasting pan with olive oil, salt, and pepper then throw them into a hot oven and out comes veggie magic.
When you roast brussels sprouts with olive oil, salt and pepper, you have a side dish of deliciousness. But when you add golden caramelized onions that have sauteed themselves in a pan until tender and covered themselves in cumin and coriander, you kick it up a notch. Don’t stop at the spicy level because you need a little creaminess to balance it all out. That’s where softened cream cheese mixed with creamy Greek yogurt takes over and combines to make a roasted, caramelized, spicy, creamy, delicious side dish all in one.
The technique couldn’t be simpler. Just trim the stem end of the brussels sprouts and cut into quarters or slice. Place in a single layer on the roasting pan being sure not to overcrowd them so they turn crispy (instead of steaming). 20 minutes later you have perfectly roasted brussels sprouts.
Twin Foodie Review: I love caramelized onions. I will eat them in the rain. And in the dark and on a train! I will eat them here and there. I will eat them anywhere! Roasted brussels sprouts (which is the best way to eat them in my opinion) paired with these onions is a perfect match.
Love Creamy Brussels Sprouts with Caramelized Onions? Then try Maple Pecan Roasted Brussels Sprouts.