I have a new focus on my diet. Let’s call it Keto-tarian. As a mostly (wimpy) vegetarian, I get protein from legumes, eggs, occasionally tofu, and dairy. And I eat some fish, particularly when I eat out. But I also eat a lot of carbs in the form of bread, pasta, and whole grains. Whole grains have a great nutrition package, and the carbs are complex, but they’re still carbs. So for the record, I still eat them, but am dramatically reducing other carbs. Or at least I’m trying. If you’re watching carbs too, these balsamic roasted Brussels sprouts make a perfect dinner. And they’re easy without a ton of ingredients.
Shopping, Prepping & Cooking Tips
Before slicing the onions, if your eyes are particularly sensitive to onions, pop them into the freezer for 10 minutes.
When slicing the onions, remove the bottom of the onion, and slice it in half lengthwise. Wrap and refrigerate one of the onion halves, and lay the other on a cutting board, facing down. Chop off the top, and slice the onion into thin lengths, cutting into the onion lengthwise with a sharp chef’s knife. Onions lay flatter in a skillet when sliced in this direction instead of across the width.
When purchasing Brussel sprouts, buy ones still attached to the stalks if possible. They will likely be more fresh than buying them individually.
Prepping Brussels sprouts is easy. Just slice off their bottom nubs, remove any discolored or wilted leaves, and slice in half lengthwise.
It’s not essential to start the Brussels sprouts on the stove, but this searing facilitates a caramelization of the sprouts. When this caramelization mixes with the balsamic vinegar, you’ll be grateful you took the extra time for this amazing layer of flavor. It’s that satisfying savory umami flavor we look for in a vegetarian dish.
The cheese is completely optional. I made it both ways and liked both.
The recipe calls for cooking the eggs in the same pan for simplicity. However, there’s no reason you can’t cook the eggs separately. I did it both ways, as reflected in the photos, and found the oven method a little easier for cleanup.
You may think the final flourish of celery salt is unnecessary, and you would be wrong! Add celery salt to your grocery list, and get the smallest size you can find if you must, but this adds a final layer of flavor that makes a huge difference to the dish. As a note, you can add it to any Brussels sprouts dish you make in the future.
Cooking Tips for the Eggs
You can cook the eggs any way you wish. Here are the best options in my opinion. I have a slight preference for #2, since it reduces my cleanup 🙂
- Poach, fry or make them sunny-side-up in a separate pan and add them to the top of the finished roasted Brussels sprouts. The top photo shows this method.
- Add them to the pan with the roasted Brussels sprouts in the final 7 minutes of roasting. To do this, remove the pan from the oven, and first spread a 3 inch circle with a spoon so that the bottom of the pan is revealed. Next, pour a little olive oil into each circle. And finally, crack each egg into a ramekin to ensure the yolk isn’t broken, and slide them into the two circles. Return the pan to the oven for 7 minutes for runny eggs. The olive oil helps to prevent the egg from sticking to the bottom of the skillet.
Balsamic Roasted Brussels Sprouts & Onions with Runny Eggs
- 2 cups thinly sliced red onions
- 1 tablespoon unsalted butter
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, trimmed and sliced in half lengthwise
- 1 tablespoon garlic paste or finely minced garlic
- 1 teaspoon fruity balsamic vinegar, I used a tangerine balsamic vinegar
- 1 cup grated melty cheese, such as Gruyere or Fontina, optional
- 2 large eggs
- 1/8 teaspoon celery salt, or more to your preference
- 1. Preheat oven to 425°F (220°C).
- Melt the butter in a cast iron skillet suitable for both stovetop cooking and the oven. Add the onions, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss, using tongs, and cook over medium heat until the onions begin to relax. Toss again, and lower the temperature to medium-low. Cook for 20 minutes, or until caramelized. Remove to a bowl.
- Measure 2 tablespoons olive oil into the pan, and add the Brussels sprouts, and the remaining salt and pepper. Toss to coat, and flip all the sprouts over so that their flat sides are in contact with the pan. They might not all fit, but do this with as many of the sprouts as possible. Cook over medium heat without moving them for 8 minutes. They should be well-seared.
- Add the garlic paste, reserved caramelized onions, and balsamic vinegar. Toss well to coat, and add additional olive oil if the pan is completely dry. Cook on the stovetop over medium heat for a few minutes before sliding the skillet into the oven.
- Roast for 15 minutes. If you plan to cook the eggs in the same pan, remove the pan and spread the roasted vegetables out to create two 3-inch circles on the bottom of the skillet. Pour just tiny bit of olive oil into each circle. Crack the eggs into a ramekins to ensure their yolks are not broken, and slide them into the circular openings in the roasted vegetables. Slide the skillet back into the oven, and bake for 7 minutes for runny eggs.
- Remove and finish the dish with a little flourish of celery salt before serving.