We are in the midst of fall here in Montana with the aspen trees turning yellow, orange and red and the crisp nights dropping just down to freezing. There’s even snow on the tops of the mountain peaks. This all means it is time for relishing in autumn produce such as root vegetables and other produce. There was a huge pile of organic Brussels sprouts at the market this week so I grab a couple large handfuls and look through my Pinterest recipes.

This recipe would be great for the holidays, Thanksgiving or Christmas because you can double or triple the recipe easily to serve whatever size group you have. The Brussels sprouts are crispy on the outside and tender on the inside. The onions added a nice savory and salty flavor. I only didn’t get much from the sesame seeds. I think you could leave them out and just add a little extra sprinkle of salt and pepper. I hope you’ll try them for your family or at your next large gathering! Enjoy!

Caramelized Brussels Sprouts

Recipe By: The Vegan Road

Serves: 3-4

Ingredients:

• 2 TBSP olive oil
• 3 cups fresh Brussels sprouts, sliced in half
• 1 onion, chopped
• 2 TBSP sesame seeds
• 1/2 tsp coarse sea salt
• Black pepper

Directions:
1. Heat a heavy skillet or cast iron pan over medium-high heat, add sesame seeds and toast for about 3-5 minutes, or until golden brown and fragrant. Remove from pan and set aside.

2. Add 1 Tablespoon olive oil and onions to hot pan and cook until caramelized – soft and nicely browned around the edges. Remove onions and set aside.

3. Add 1 Tbsp olive oil to hot pan and add Brussels sprouts, placing them face down. Cook for 5-7 minutes, and when Brussels sprouts are beautifully caramelized, turn over and cook for an additional 5-7 minutes. Add onions back to pan to heat up, stirring to mix with Brussels sprouts. Season with toasted sesame seeds, black pepper, and coarse sea salt. Serve immediately.