Roasted Brussels Sprouts with Honey Chipotle Vinaigrette
-1 lb Brussels sprouts
-1 small/medium yellow onion
-2 chipotles in adobo
-2 garlic cloves
-2 tbsp honey
-1/2 cup olive oil (divided)
-cracked black pepper
Preheat oven to 450. Cut sprouts until quarters. I’m a bowl, combine 2 tbsp olive oil, a tsp black pepper, and a heavy pinch of salt. Mix to thoroughly coat.
Spread sprouts evenly on a rimmed baking sheet and roast for 20-30 min or until they are browned and starting to blacken on the tips.
While sprouts are roasting, cut onion into 1/4” slices and caramelize on med/low heat with a tsp of olive oil and a pinch of salt, stirring occasionally. Remove when onions are thoroughly broken down and starting to brown (20 min).
Vinaigrette: put remaining olive oil, chipotles (with a few scoops of adobo), garlic, honey, and a pinch of salt and black pepper in a food processor or blender. Blend until smooth.
Once sprouts are out of the oven and have cooled for 10 or so minutes, combine all elements in a bowl and toss together making sure that vinaigrette is evenly distributed.
Can be served hot or at room temp.