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Photo: Mark Thomas; Styling: Stephana Bottom Photo by: Photo: Mark Thomas; Styling: Stephana Bottom

Brussels Sprouts with Caramelized Onions

All You NOVEMBER 2009

  • Yield: Serves 8
  • Cook time:40 Minutes
  • Prep time:15 Minutes
  • Cost Per Serving:$1.59


  • Salt and pepper
  • 1 1/2 pounds Brussels sprouts, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces pancetta, cut into thin strips
  • 1 onion, thinly sliced


1. Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until al dente, about 6 minutes. Drain and rinse under cold water. Pat dry and cut in half.

2. Warm oil in a large skillet over medium heat. Add pancetta and fry until crisp, about 10 minutes. Remove pancetta to a plate with a slotted spoon. Add onion to fat in skillet, reduce heat to medium-low and cook, stirring often, until onion is soft and browned, 15 to 18 minutes. Add Brussels sprouts to skillet and gently stir until heated through, 6 to 8 minutes. Return pancetta to skillet. Season with salt and pepper. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 108
  • Fat: 6g
  • Saturated fat: 2g
  • Protein: 6g
  • Carbohydrate: 9g
  • Fiber: 3g
  • Cholesterol: 13mg
  • Sodium: 427mg

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Brussels Sprouts with Caramelized Onions recipe