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    Home » Blog Post

    Balsamic Roasted Brussels Sprouts & Onions with Eggs

    January 13, 2019 8 Comments

    Low-carb, keto-friendly balsamic roasted Brussels sprouts and onions with fried eggs for the win. Perfect vegetarian, healthy dinner that's also a great comfort meal on chilly nights. #BalsamicRoastedBrusselsSprouts #RoastedBrusselsSprouts #BrusselsSprouts #LowCarb #BestLowCarbRecipes #HealthyRecipe #VegetarianDinner

    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.

    Low-carb, keto-friendly balsamic roasted Brussels sprouts and onions with fried eggs for the win. Perfect vegetarian, healthy dinner that's also a great comfort meal on chilly nights. #BalsamicRoastedBrusselsSprouts #RoastedBrusselsSprouts #BrusselsSprouts #LowCarb #BestLowCarbRecipes #HealthyRecipe #VegetarianDinner

    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 🙂

    1. 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.
    2. 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.
    Low-carb, keto-friendly balsamic roasted Brussels sprouts and onions with fried eggs for the win. Perfect vegetarian, healthy dinner that's also a great comfort meal on chilly nights. #BalsamicRoastedBrusselsSprouts #RoastedBrusselsSprouts #BrusselsSprouts #LowCarb #BestLowCarbRecipes #HealthyRecipe #VegetarianDinner
    Print Recipe
    4.25 from 8 votes

    Balsamic Roasted Brussels Sprouts & Onions with Runny Eggs

    Low-carb, keto-friendly vegetarian dinner of balsamic roasted Brussels sprouts and onions with 2 runny eggs. The Brussels sprouts and onions are caramelized for a fabulous umami savory flavor.
    Prep Time15 mins
    Cook Time55 mins
    Total Time1 hr 10 mins
    Course: Vegetarian Dinner
    Cuisine: Any
    Servings: 2 servings
    Author: The Wimpy Vegetarian

    Ingredients

    • 2 cups thinly sliced red onions
    • 1 tablespoon unsalted butter
    • ¾ teaspoon kosher salt, divided
    • ¼ 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
    • ⅛ teaspoon celery salt, or more to your preference

    Instructions

    • 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, ¼ teaspoon salt and ⅛ 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. 
    • Optional cheese note: If using a super melty cheese such as fontina or Gruyere, add the cheese in the final 5 minutes in the oven. If the cheese isn't quite as soft, it may require 10 minutes in the oven.
    • Remove and finish the dish with a little flourish of celery salt before serving.
    Low-carb, keto-friendly balsamic roasted Brussels sprouts and onions with fried eggs for the win. Perfect vegetarian, healthy dinner that's also a great comfort meal on chilly nights. #BalsamicRoastedBrusselsSprouts #RoastedBrusselsSprouts #BrusselsSprouts #LowCarb #BestLowCarbRecipes #HealthyRecipe #VegetarianDinner #wimpyvegetarian
    « Mushroom Powder for Health: Roasted Mushroom Vinaigrette + Warm Cauliflower Salad
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    Reader Interactions

    Comments

    1. Toni

      January 17, 2019 at 2:46 pm

      5 stars
      I seriously need to try this! Looks so good!

      Reply
      • The Wimpy Vegetarian

        January 17, 2019 at 6:24 pm

        5 stars
        Thanks so much Toni! I hope you do!!! If you try it, let me know how it goes for you 🙂

        Reply
    2. mimi rippee

      January 19, 2019 at 7:31 am

      Now, this is my kind of meal! Although I might make it with a little bacon to start!

      Reply
      • The Wimpy Vegetarian

        January 19, 2019 at 11:21 pm

        5 stars
        My husband would completely agree with you!! 🙂

        Reply
    3. Michael

      December 09, 2019 at 9:52 pm

      3 stars
      Oven temp way too hot at 425. Maybe 390. Burnt those poor babies!

      Reply
      • The Wimpy Vegetarian

        December 14, 2019 at 10:39 am

        5 stars
        I'm so sorry those babies burnt! I wonder if being at high altitude (I live and cook at 7100') makes the difference. Either way, I'm going to make them again, and take a look at lowering the temp. I really appreciate the feedback!

        Reply
    4. J.Hj.E.

      November 17, 2021 at 8:38 pm

      This looks great! When do you add the cheese???

      Reply
      • The Wimpy Vegetarian

        November 17, 2021 at 10:38 pm

        5 stars
        Great catch! Add the cheese in the last 5 minutes in the oven if you use melty cheese like fontina or Gruyere. If the cheese is a little less melty, such as some cheddars, add it in the last 10 minutes in the oven. I'll update the recipe - I appreciate you bringing that to my attention!

        Reply

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    I'm a mostly vegetarian married to a mostly carnivore and am on a constant hunt for healthy, delicious recipes we'll both like. Most recipes here are vegetarian with tips for adding meat or fish for the meat-eaters at the table. Whether you're vegetarian, or just wanting to eat less meat, I hope you'll find inspiration here to try something new for your own table, even if you're sharing it with someone with different eating preferences.

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