- 3 tablespoons butter
- 1 red onion, sliced thin
- 2 cloves garlic, grated on a microplane
- 2 pounds Brussels sprouts, quartered
- 1/2 teaspoon grated star anise
- 2 teaspoons kosher salt + more if needed
- -- Spiced Candied Kumquats (see recipe)
Instructions: Preheat oven to 350°.
In a large ovenproof saute pan, melt butter over medium heat. Add onion and cook until tender and caramelized, about 10-15 minutes. Add garlic and cook for 3 minutes. If vegetables get too brown, lower heat, add a little water and cook, stirring. Add Brussels sprouts, star anise and salt, and stir to combine. Roast in oven for approximately 30 minutes, until sprouts are tender. Season with salt to taste.
Transfer to a serving dish. Allow to cool or serve immediately, topped with kumquats (spoon out kumquats only and not syrup).
Per serving: 160 calories, 4 g protein, 29 g carbohydrate, 5 g fat (3 g saturated), 12 mg cholesterol, 697 mg sodium, 6 g fiber.
Use to top Roasted Brussels Sprouts.
- 1 1/2 cups sugar
- 3 kaffir lime leaves, bruised
- 1 Hunan chile
- 1 teaspoon green cardamom pods, cracked
- 1/2 inch ginger, peeled, sliced and smashed
- 1/2 teaspoon kosher salt
- 2 cups kumquats, sliced
Instructions: Combine sugar and 1 1/2 cups water in a saucepan. Add the kaffir lime leaves, chile, cardamom, ginger and salt, and bring to a boil. Reduce heat and simmer until sugar is completely dissolved. Remove from heat and allow syrup to steep for 15 minutes. Add kumquats to syrup, return the pan to the heat and bring to a boil. Remove from heat and cool in liquid. If preparing in advance, cover and store in the refrigerator.