From A Vegan Holiday Feast,
Illustration by Julia Cost
Recipe by Chef Colleen Patrick-Goudreau
Serves 4 to 6
1½ pounds Brussels sprouts (about 40 sprouts), ends trimmed and cut in half, if large
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper, freshly ground
2 tablespoons nondairy butter, such as Earth Balance
4 small-medium yellow onions, thinly sliced
1 teaspoon sugar
½ cup pistachios
Preheat oven to 425°.
Place the Brussels sprouts, olive oil, salt, and pepper in a large bowl. Toss to coat. Pour onto a baking sheet, and place on center oven rack.
Roast 20 to 40 minutes, shaking pan several times for even browning. Brussels sprouts should be dark brown when done.
Meanwhile, in a large skillet or sauté pan, melt the nondairy butter over low-medium heat. Add the onions and sugar; cook, stirring occasionally, until onions turn dark golden brown and are caramelized, about 30 minutes.
While the onions and Brussels sprouts are cooking, toast the pistachios at 200° in a toaster oven for 3 to 4 minutes. Let cool, and coarsely chop.
Toss cooked onions and Brussels sprouts with the toasted pistachios and serve hot or at room temperature in a pretty serving bowl.