Brussels Sprouts with Caramelized Onions
Brussels sprouts are one of my favorite dinner side dishes, so I dressed them up with caramelized onions for even more flavor!
Brussels Sprouts with Caramelized Onions
Makes 4 cups
Gluten-free, Grain-free, Dairy-free, Egg-free, Soy-free, Paleo
2 medium white onions, thinly sliced into half moons
4 tablespoons ghee or olive oil, divided
1/4 cup water
4 cups quartered Brussels sprouts
1/2 teaspoon garlic powder
1/2 onion powder
sea salt and black pepper to taste
2 strips all-natural, nitrite-free bacon (optional)
Directions
Make the caramelized onions. Heat two tablespoons of the ghee or olive oil in a large pot or Dutch oven over medium-high heat. Add onions and stir to coat. Allow to cook for 10 minutes untouched, then give them a good stir using a metal spoon to scrape any brown bits that have formed on the bottom of the pot. Reduce heat to medium, add a splash of the water, and continue to cook for 50 minutes to 1 hour, stirring occasionally and adding more water as needed. Onions should turn from translucent to brown to caramelized by the time they are finished cooking.
Meanwhile, preheat the oven to 400 degrees and line a baking sheet with tin foil. Spread the Brussels sprouts evenly on the baking sheet and coat with the remaining ghee or olive oil. Season with the garlic powder, onion powder, sea salt and black pepper to stir to blend (using your hands if you need to).
If using the bacon, chop into small pieces and add to the Brussels sprouts.
Bake for 25 minutes. Remove the baking sheet from the oven and add the finished caramelized onions. Cook for 10 more minutes until heated through and flavors have melded. Serve immediately.