This is a perfect fall and winter recipe when brussel sprouts are bright, green, plump and full of flavor. I love to serve this dish at Christmas alongside Roast Turkey or a Honey Roast Ham.
4 as a side dish
- 1 lb Brussel Sprouts, cut in halves
- 1 medium yellow onion, thinly sliced
- 4 TBS Extra Virgin Olive oil
- Knob of butter
- 3 TBS Apricot & Cardamom Chutney
- 6 cloves of garlic
- Pinch of sea salt
Heat oven to 400 degrees F.
Spread 3 TBS olive oil on a baking sheet. Toss the sprouts in the oil and sprinkle with the salt. Add the whole garlic cloves and toss well.
Bake in oven for 30 minutes. Tossing every 5 - 10 minutes to coat with the oil.
In a shallow frying pan, heat remaining 1 TBS olive oil with a knob of butter. Add sliced onions and on a low heat saute onions until golden brown. When onions are golden and crisp, add 2 - 3 TBS of Apricot & Cardamom Chutney and cook till warmed through and begins to slightly caramelize. Toss with the brussel sprouts and serve warm.