Imagine a side dish so delicious and colorful that it makes even the most vegetable-resistant family members ask for seconds. Our Brussels Sprouts with Carrots and Pearl Onions is not just a recipe—it's a culinary adventure that transforms humble vegetables into a restaurant-worthy masterpiece. With a perfect balance of caramelization, vibrant colors, and irresistible flavors, this dish promises to elevate your meal from ordinary to extraordinary in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts
- 2 cups pearl onions
- 2 carrots, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the vegetables by trimming the ends of the Brussels sprouts and removing any yellow or discolored outer leaves. Rinse them thoroughly under cool running water.
- Peel the pearl onions by cutting off the root end and blanching them in boiling water for 30 seconds. Immediately transfer to an ice bath, which will make the skins slip off easily.
- Wash and peel the carrots, then slice them diagonally into approximately 1/4-inch thick pieces to ensure even cooking.
- Heat olive oil in a large skillet or sauté pan over medium-high heat until the oil shimmers and is hot but not smoking.
- Add pearl onions to the pan and sauté for 3-4 minutes, stirring occasionally, until they start to become golden and slightly caramelized.
- Add sliced carrots to the pan and continue cooking for another 2-3 minutes, allowing them to develop some color and start to soften.
- Add Brussels sprouts to the pan, ensuring they are cut-side down for maximum caramelization. Cook for 5-6 minutes without stirring.
- Season the vegetables with salt and pepper, tossing gently to distribute the seasoning evenly.
- Continue cooking for an additional 5-7 minutes, stirring occasionally, until all vegetables are tender and have developed a nice golden-brown color.
- Remove from heat and transfer to a serving dish. Taste and adjust seasoning if needed before serving hot.
Tips
- Caramelization is Key: Make sure your pan is hot enough and don't overcrowd the vegetables. This ensures beautiful golden-brown edges that add depth of flavor.
- Cut Uniformly: Slice carrots and trim Brussels sprouts to similar sizes to guarantee even cooking and consistent texture.
- Don't Stir Too Much: Let the vegetables develop a nice sear by allowing them to sit undisturbed for a few minutes before stirring.
- Fresh is Best: Choose firm, bright green Brussels sprouts and crisp carrots for the most vibrant results.
- Season Gradually: Add salt and pepper in stages and taste as you go to build layers of flavor.
- Optional Enhancements: Consider adding a splash of balsamic vinegar or sprinkle of toasted nuts for extra complexity.
Nutrition Facts
Calories: 141kcal
Carbohydrates: 18g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
