Honey balsamic brussels sprouts with caramelized onions, pine nuts and feta
A warm roasted brussels sprouts salad that can convert even the most ardent brussels sprouts hater! These honey balsamic brussels sprouts are tossed with a delicious but simple dressing while still warm and crispy, then generous amounts of crunchy toasted pine nuts and feta cheese is sprinkled over the top. The flavors and textures meld together beautifully to make one very delicious brussels sprouts salad!
Pre-heat the oven to 220C/430F. Line a large baking tray with baking paper.
Empty the washed and cut brussels sprouts onto the baking tray and drizzle over the olive oil. Include any leaves that have fallen off. Sprinkle with the salt and pepper.
Toss with a big spoon or your hands. Then roast the brussels sprouts for around 20-25 minutes or until golden brown and crispy in parts (but not burnt).
Meanwhile, caramelize the onions by cooking them in the olive oil/butter in a frying pan on a medium heat. Let cook for around 15 to 20 minutes or until sticky and reduced. Stir from time to time with a wooden spoon to stop them sticking to the pan.
Whisk together all of the dressing ingredients and set aside.
When the brussels sprouts are cooked, immediately toss the dressing through them. Empty them into a serving bowl and sprinkle over the pine nuts and feta. Serve immediately.
Preparing the brussels sprouts: Wash well. Chop off the bottom ends. Slice in half lengthwise (from the top to the bottom). Sometimes I even slice in quarters if the brussels are especially big.I sometimes wash again after I've prepared them. Don't throw away any rogue leaves that fall off as you prepare the brussels. Throw them onto the baking tray too and they'll get extra crispy!How long to cook for: You want the brussels to be nicely browned and a little crispy in parts. Charred is OK but burnt is not! Just keep an eye on them towards the end of the cooking time. Caramelizing the onions: This is a quick version of caramelized onions. They won't be as sweet and sticky as onions that you caramelize for an hour or more, but they'll still be pretty good!Mostly let the onions cook by themselves on a medium heat. But occasionally give them a stir with a wooden spoon. Scrape up all the sticky bits on the bottom of the pan as they're the super delicious bits!Amounts: Although I've stated rough amounts of feta cheese and pine nuts in the recipe, I generally don't weigh these ingredients. I just generously scatter over the dish until it looks like enough!