Brussels sprouts with caramelized onions

Cook Time: 3 minutes

Total Time: 3 minutes

Brussels sprouts with caramelized onions


  • 1 package of Brussel sprouts (approx. 1 pound)
  • 1/2 cup of cooked chestnuts (or any nuts of your preference)
  • 1/3 cup of dried cranberries (or any dried fruit of your preference)
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon of vegan butter
  • A drizzle of balsamic vinegar
  • Approximately 2 tablespoons of fresh orange juice
  • The zest of half an orange
  • 1 pound of sliced onions
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt plus a pinch more to be added at the end of cooking
  • 1 1/2 teaspoons of balsamic vinegar


  1. Make the caramelized onions:
  2. In a skillet on medium-low heat (stainless steel skillets are the best for this recipe), add the olive oil, when hot add the onions. Do not stir until the onion bottoms are dark golden, then stir them and let them cook for at least 1 and a half hours, for perfect results, cook for 3 hours, in both cases, stirring occasionally. When the onions are ready, add the balsamic vinegar, adjust the salt, and set aside.
  3. Make the Brussel sprouts:
  4. Blanch them:
  5. Wash the Brussel sprouts, remove the ugly leaves, the stem and cut them in half, then add them to boiling water with a pinch of salt, let them cook for 2 minutes. Remove from the water, add them to a bowl with water and ice and let them sit there for 2 minutes. That's the blanching.
  6. Sauté the Brussel sprouts:
  7. Remove the Brussel sprouts from the icy bath and pat them dry
  8. In a skillet on medium heat, add the vegan butter, when hot, add the Brussels sprouts, add salt and pepper, sauté them for about 5 to 6 minutes, or until they are dark brown.
  9. Add the orange zest, the balsamic vinegar, the orange juice, the cranberries, the chestnuts, the caramelized onions and sauté for 1 minute more.
  10. Add the Brussel sprouts to a serving plate, add some more orange zests and voilá! Bon apétit!