Ingredients
2 lbs. or 100 med Brussel Sprouts
2 lg. onions diced 1/4 inch
3/4 cup olive oil
1 Tbl. Maldon sea salt
1 Tbl. of garlic powder
Dash cayenne pepper
¼ tsp. of black pepper
1/2 c sherry or vermouth
3/4 c maple syrup
Preparation
Clean Brussel sprouts, cut of hard stem, cut in 1/2 rinse, dry completely.
Season Brussel sprouts by adding ⅓ c olive oil, 1/4 tsp. garlic powder. Dash cayenne pepper, 1/8 tsp. black pepper .
Roast in oven at 400 for 30 minutes.
Meanwhile, as Brussel sprouts are cooking in oven Caramelized Onions:
Add remainder 1/3 c olive oil in sauté pan adds onion and salt until browned well approx. 30 minutes. Add sweet vermouth after caramelized. Cook 2 more minutes on stove. Pour onions over Brussels sprouts and put back in oven. Cook for 20 minutes longer then add maple syrup. an hour pour 1/2 c of maple syrup. Let cook 5 more minutes with syrup then ready to serve. Season with salt if needed. .
Day ahead preparation solution:
Roast Brussels sprouts and caramelize the onions day before dinner. Follow recipe above except combing onions and Brussel sprouts until day you are ready to serve.
1 hour before dinner combine onions and Brussel sprouts already prepared. Bake for 20 minutes at 400 degrees then finish off by adding maple syrup.
