Pearl Onion and Brussels Sprouts Saute

In the late summer and early fall we harvest the remainder of our onion crop and tie the onions in bundles, then hang them from a rack in the barn. In the late winter and early spring we have usually used most of the medium to large onions and I have the little pearl onions left. They  will actually start to sprout while they are hanging so I try to use them up. The other day I took a big bundle of the pearl onions and made this delicious dish and I wanted to share it with you.



Pearl Onion and Brussels Sprouts Saute



Start With Pearl Onions



Add The Brussels Sprouts


Pearl Onion and Brussels Sprouts Saute
Miz Helen's Kitchen
8 to 10 cups Pearl Onions whole
6 to 8 cups Brussels Sprouts whole
2 tablespoons rendered bacon fat or olive oil
2 teaspoons salt
1 1/2 teaspoon pepper
1 teaspoon thyme
3 garlic pods chopped
1/4 cup balsamic vinegar
1 cup chicken broth
Wash and peel the onions.
Heat the bacon fat or oil in a large dutch oven then add the onions. Cook the onions until they begin to caramelize
Add the cleaned Brussels Sprouts, salt, pepper, thyme, and garlic mix and cook for 2 minutes until the seasons begin to cook.
Add the balsamic vinegar and chicken broth
Cook on medium heat about 20 minutes until Onions and Brussels Sprouts are tender and some of the liquid is reduced.
Enjoy!
Print Recipe 

I used the left over vegetables in a soup later in the week, it was so good. Hope you enjoy the dish!
Hope to see you at FULL PLATE THURSDAY!
Peace and Joy











Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.


Comments

  1. Oh my goodness, Miz Helen, you are preaching to the choir! I love, love, love brussels sprouts, and with pearl onions? That is heaven on a plate!

    ReplyDelete
  2. What a pretty little happy dish (they just look happy). I'm going to give onions a go in the garden.

    ReplyDelete
  3. I love onions and brussels sprouts! This dish is definitely for me! Would love to have this yummy plate on my table! Thank you for sharing, Miz Helen!

    ReplyDelete
  4. What a wonderful way to incorporate brussel sprouts into the pearl onions. I love both, separate, or together, but the way you made them Miz Helen, is so tempting, and comforting, and so, so delicious. Great idea to use leftovers for soup.
    Thanks for sharing!

    ReplyDelete
  5. You had me at bacon fat..haha. Seriously, you make me want to eat brussel sprouts Miz Helen. Only you could do that :)

    ReplyDelete
  6. Two of my favorite things - pearl onions and brussel sprouts. I definately need to try this recipe. It looks so yummy! ~Alana~

    ReplyDelete
  7. Miz Helen this look really delicious! gloria

    ReplyDelete
  8. Love this idea:) Looking forward to what you have to say on What's On the Menu Wednesday this week:)

    ReplyDelete
  9. Oh my goodness! This looks absolutely delicious and I wish I had some of those pearl onions. I love brussel sprouts and I am going to try this out. Thanks for sharing.

    ReplyDelete
  10. I LOVE brussel sprouts and learning new ways tomake them. How delicius this is! Miriam@Meatless Meals For Meat Eaters

    ReplyDelete
  11. This is such a hearty vegetarian meal. All these flavors are my favorite!

    ReplyDelete
  12. Those pearl onions look so good! I love caramelized onions, they are so sweet.

    -Brenda

    ReplyDelete
  13. Love the Brussels sprouts with the pearl onions, combined with such great flavors, looks delicious!

    ReplyDelete
  14. Miz Helen, that is a gorgeous dish! Looking forward to joining Full Plate Thursday this week. I wanted to let you know that I have decided maintaining two blogs is too many, so am no longer blogging at Food As Art. Instead, I kept Beyond The Garden Gate, where I will combine my interests in cooking, tea, and tablescaping along with gardening, travel, and nature. Hope to see you at http://beyondthegardengate-beth.blogspot.com
    Blessings to you, Beth

    ReplyDelete
  15. Love this Dish MIz Helen. I always would look for recipes for Brussels Sprouts, this is on my list to try now. Thanks for sharing.

    -Mythreyi
    Yum! Yum! Yum!

    ReplyDelete
  16. This looks delicious! I love brussles sprouts and I always love learning new recipes for how to cook them! This is a keeper!

    ReplyDelete
  17. I envy you your garden! And I'm a huge fan of balsamic vinegar on roasted and sauteed veggies. This looks perfect.

    ReplyDelete
  18. Yummy!You have a lovely blog, I'm so happy I hopped over. Wishing you happiness, Katherine

    ReplyDelete
  19. Mmmm, Miz Helen, this does sound and look delicious and I can just smell those cooked onions! YUM-MO! Thanks for sharing on Fresh Clean and Friday/Seasonal Saturday!

    ReplyDelete
  20. Oh, this looks delicious! I am definitely going to make it! Thanks so much for sharing.

    ReplyDelete
  21. This sounds delicious...going to modify it to make it vegetarian. Thanks for sharing. I just added you to my links page :)

    ReplyDelete
  22. They have 3-5 grams of fiber for each container, and at 25 calories for every 1/2 glass cooked, they give us motivation to eat them all the more frequently.spruitjes roerbakken

    ReplyDelete
  23. Vegetariantimes.com has guidelines for making firm Brussel grow leaves for a fortifying bite, or having them with...
    Grass Life

    ReplyDelete
  24. I am glad to meet you, I came over from What's for Dinner. I will pin this awesome Recipe. I am actually doing Brussel sprouts for our Canadian Thanksgiving tomorrow.

    ReplyDelete
  25. Can't wait to try this recipe! I think you have given me a way to get my hubby to eat Brussel Sprouts!!
    Thank you,
    Susan and Bentley

    ReplyDelete

Post a Comment

Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen