Silky Brussels Sprouts with Caramelized Onions and Aioli
The first time I had Brussels sprouts prepared like this was a revelation. Blanching Brussels sprouts, then searing them in a skillet ensures that they acquire the most tender, silky texture, with a little bit of char and crisp from the stovetop finish. I love roasted Brussels sprouts, but sometimes they turn out a little dry, which is never the case when you cook them like this. Combined with caramelized onions and a creamy aioli, they turn into a downright decadent side dish.
Silky Brussels Sprouts with Caramelized Onions and Aioli
serves 4-6
olive oil
3 yellow onions, sliced
sea salt
1/4 cup vegan or regular mayonnaise
1/2 teaspoon Dijon mustard + 1/2 teaspoon grainy mustard (or 1 teaspoon Dijon)
1 teaspoon maple syrup
1 lb/455 g Brussels sprouts, bottom ends trimmed, then halved
Heat a large skillet over medium heat and add enough oil to lightly coat the bottom. Add the onions and a pinch of salt, and sauté for 10 minutes, until translucent. Turn the heat down to medium low to low and let caramelize for another 40-50 minutes, stirring periodically, until the onions are golden and jammy. You should hear a gentle sizzle coming from the onions the whole time, so make sure to adjust the heat accordingly.
Set a pot of well-salted water to boil for blanching the Brussels sprouts.
Make the aioli. In a small bowl, combine the mayonnaise, mustard, and maple syrup, stir until smooth. Set aside for now.
Add the Brussels sprouts to the boiling water and let blanch for 6-7 minutes, until easily pierced with a knife, but not too soft or mushy. Strain the Brussels sprouts. Once the onions are done caramelizing, transfer them to a small bowl and set aside for now. Wipe down the skillet if needed, heat it over medium-high heat, and add more olive oil, enough to lightly coat the bottom. Add the Brussels sprouts to the skillet, stirring to coat in the oil. Distribute the Brussels sprouts in an even layer and let sear for 5 minutes, or until the undersides are browned. Stir and let sear for another 5 minutes, until golden in parts. Add the caramelized onions and stir to combine. Transfer the Brussels and onions to a serving plate, and spoon the aioli over top. Serve warm.
Intuitive Cooking Takeaways
You can use this method of blanching then searing the Brussels sprouts for many of your favorite recipes involving the vegetable, especially if you’d like to switch up their texture to softer and silkier.