Brussels Sprouts with Vidalia Onions Recipe

Name: Brussels Sprouts with Vidalia Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 2 tablespoons olive oil; 1/2 medium Vidalia onion, chopped; 1 pound Brussels sprouts, ends trimmed and sliced in half; Kosher salt and freshly ground black pepper; 2 scallions, tops only; 1/4 cup chicken broth; 1 teaspoon lemon zest; 1/4 cup dried breadcrumbs; Juice of 1/2 a lemon

Servings: persons

3 tablespoons butter
2 tablespoons olive oil
1/2 medium Vidalia onion, chopped
1 pound Brussels sprouts, ends trimmed and sliced in half
Kosher salt and freshly ground black pepper
2 scallions, tops only
1/4 cup chicken broth
1 teaspoon lemon zest
1/4 cup dried breadcrumbs
Juice of 1/2 a lemon

1
Heat 2 tablespoons of the butter and the oil in a large nonstick skillet over medium-high heat.
2
Once the butter is foamy and melted, add the onions and the Brussels sprouts, and stir frequently until nice and caramelized, about 10 minutes.
3
Season the Brussels sprouts with salt and pepper.
4
Add the scallions and chicken broth and steam the vegetables until the liquid is evaporated and the vegetables are tender crisp, about minute or so.
5
Add the lemon zest into the Brussels sprouts to finish.
6
Meanwhile, heat the remaining tablespoon butter in a small skillet over medium-high heat.
7
Once melted and foamy, stir in the breadcrumbs and cook until toasted and browned, stirring frequently, about 2 minutes.
8
Remove from the heat, season with salt and pepper and stir in the lemon juice.
9
Remove to a small bowl.
10
Sprinkle the breadcrumbs over the Brussels sprouts before serving.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter, 2 tablespoons olive oil, 1/2 medium Vidalia onion, chopped, 1 pound Brussels sprouts, ends trimmed and sliced in half, and more.

Yes, Brussels Sprouts with Vidalia Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brussels Sprouts with Vidalia Onions

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