Brussels Sprouts and Smoky Onions of Cheddar Toast

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READY IN: 45mins
Recipe by Momma de Finn

This is from Jan 2010 issue of Food & Wine. It was originally created by Deborah Madison for her 1997 'Vegetarian Cooking for Everyone' book. Interestingly, the mag didn't list any wine suggestions for this recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a saucepan of boiling salted water, cook the brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.
  3. Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the paprika, cover and cook over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.
  4. Add the brussles sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.
  5. Arrange the toasts on a baking sheet and top with cheddar. Bake for 2 minutes, until the cheese is melted; mound the brussels sprouts and onions on top and serve.

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