Balsamic Roasted Brussels Sprouts & Onions with Runny Eggs

Seared Brussels sprouts in a skillet with caramelized red onions and two soft boiled eggs.

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.

Course Vegetarian Dinner

Cuisine Any

Keyword Brussels sprouts and eggs

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 218.3kcal

Author Susan Pridmore

Equipment

Chef's knife
Large skillet
tongs
Small pot (if poaching eggs)

Ingredients

2 cups thinly sliced red onions (1 large red onion)
2 tablespoons extra virgin olive oil divided
1 teaspoon kosher salt, divided
¼ teaspoon black pepper, divided
1 pound Brussels sprouts, trimmed and sliced in half
1 tablespoon balsamic vinegar
¼ teaspoon celery salt, or more to your preference
4 large eggs

Instructions

Thinly slice the red onion. Look below in the notes for some tips.
Slice off the bottoms of the Brussels sprouts, and slice in half.
Warm 1 tablespoon of the olive oil in a cast iron skillet over medium-high heat. 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 10 - 15 minutes, depending on how caramelized you want them. Remove to a bowl.
Measure the remaining 1 tablespoon of olive oil into the skillet, 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.
Check them after 5 minutes to gauge how fast the Brussels sprouts are searing.
Add the balsamic vinegar. Toss well to coat, and add additional olive oil if the pan is completely dry. Add the onions back to the pan, and cook over medium heat for another 8 - 12 minutes, or until the Brussels sprouts are tender. Sprinkle with celery salt, kosher salt and black pepper to taste.
The length of time is also dependent on the size of Brussels sprouts you are cooking.
While the Brussels sprouts finish cooking, make the eggs if you plan to use them. Either poach, fry or soft boil the eggs. If you opt for soft boiling them, remove the eggs from the boiling water after 8 - 10 minutes, and peel under cold running water.

Notes

Shopping, Prepping & Cooking Tips

Onions

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. Chop off the top and bottom, 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.

Brussels Sprouts

When purchasing Brussel sprouts, purchase 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.

Nutrition