Stove-Top Roasted Pearl Onions and Brussels Sprouts and a Tip on How to Keep Cooked Brussels Sprouts Green

Here it is, ladies and gentlemen, one of my favorite Thanksgiving side dishes -- right up there with sweet potato soufflé and baked corn custard.

Blanch one pound of pearl onions in boiling water for approximately one minute; drain off the water and add cold water to the pot to cover the blanched onions. With a paring knife, remove the onion peels. When blanched, pearl onions are easy to peel. Sometimes, you can rub each onion with your palms and the skins will just come right off.


Wash and halve one pound of Brussels sprouts; set aside. In a wide saute pan, over medium-high heat, melt one tablespoon of butter and add to it 2 tablespoons of extra virgin olive oil. Add the blanched onions to the pan along with needles of two large sprigs of rosemary (you can also use the same amount of fresh thyme). Saute the onions until you get nice caramelization on the exteriors of the onions. Close the lid, turn down the heat just a notch, and let the charred onions steam for 6-7 minutes.


Add the Brussels sprouts to the pan and turn up the heat back to medium-high. You want to get good caramelization on the outside of the Brussels sprouts as well. Add 1 teaspoon of baking soda to the pan. You know how your boiled or roasted Brussels sprouts turn a yucky shade of brownish gray? The baking soda will help keep the color of the Brussels sprouts vibrant green even when they're fully cooked.


Once you get some browning on the outside of the Brussels sprouts, close the lid and turn down the heat a bit once more to let the vegetables soften. After less than 2 minutes, everything should be perfectly cooked -- browned on the outside and tender, yet not mushy, on the inside. The rosemary needles, at this point, will be browned and soft; they meld right into the vegetables and perfume the entire dish.

Sprinkle some salt and ground black pepper over the roasted vegetables and remove the pan from heat. Transfer the content of the pan to a large, wide serving bowl. You can sprinkle some freshly grated Parmesan on top or serve the roasted vegetables as is.


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