Roasted Brussels Sprouts with cashews and caramelized onions

I can’t say I am a brussels sprouts lover. But recently, I’ve tried braising and roasting them, mixing them with other ingredients…and I really do like them.
 The braised version caramelizes them (you do this by placing brussels sprouts halves in a big skillet with a little liquid and let it brown. add a  more liquid a little at a time. I mix these with caramelized onions, raisins, and pine nuts.

We picked up some at a cool little market in DC called “Union Market”. The roasted version is also pretty interesting….here is what I did with them:


  • 1 bunch of brussels sprouts, halved
  • 1/2 onion
  • a handful of cashews (toasted)
  • raisins
  • a drizzle of olive oil
  • a dash of red chilli flakes
  • salt and pepper to taste

The method

  1. Preheat oven to 400
  2. Cut brussels sprouts in half
  3. Line a baking pan with parchment paper
  4. Line the brussels sprout halves on the pan and drizzle with oil
  5. sprinkle with salt, pepper, and chili flakes
  6. Bake until golden and crispy . Careful not to burn them-watch them.
  7. while the brussels are cooking, chop onion into thin strips. Put in a pan with a little smidge of olive oil. cook until golden/caramelized.
  8. Toast cashews and raisins in the same pan (or separate).
  9. Toss with the cooked brussels sprouts.


About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
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1 Response to Roasted Brussels Sprouts with cashews and caramelized onions

  1. Tammy says:

    I love the idea of adding cashews to these gems.

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