Roasted Brussels Sprouts and Balsamic Onion Galette

We started off this beautiful galette with easy-to-make pie crust mix. Layered on top are red onions simmered in balsamic vinegar, and shredded Mozzarella and Meadow Delight cheeses. After a little time in a hot oven, you have a delicious Meatless Monday entrée which you can enjoy with a glass of dry Erie region white wine.

Health Benefits of Brussels Sprouts

Boiled Brussels sprouts are the classic food that a picky kid refuses. Something about the slimy texture, the leafy green color, and the blobby shape. But one of the things about Brussels sprouts is that most people who don’t like them just haven’t had them cooked properly. And, they’re really good for you, defying the myth that things that are healthy have to be less delicious. This Roasted Brussels Sprouts and Balsamic Onion Galette is a decadent way to enjoy fresh vegetables and reap the many health benefits. Brussels sprouts contain antioxidants that can help reduce cell damage and inflammation, as well as anti-cancer compounds. They’re also a good source of fiber, which supports digestion. Their many vitamins help with tissue repair and immune function as well. 

Roasted Brussels Sprout and Balsamic Onion Galette

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• Author: Anna Franklin

Print Recipe

Description

A crispy, elevated way to enjoy Brussels sprouts.

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Ingredients

Scale 1x2x3x

For the balsamic red onions:

• 1 to 2 tbsp olive oil
• 2 medium or 1 extra-large red onion
• Pinch pf red pepper flakes
• ½ tsp salt
• ¼ cup balsamic vinegar

For the galette:

• 2 cups shredded Brussels sprouts
• 1 ½ to 2 tsp olive oil
• Salt and freshly ground black pepper to taste
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Meadow Delight cheese
• ¼ cup grated parmesan cheese
• 1 package pie crust mix, prepared by package instructions

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Instructions

1.  Preheat oven to 375 degrees.
2. Prepare the Brussels sprouts by slicing them thinly on a mandolin. Drizzle the sprouts with 1 ½ teaspoons olive oil and toss well. Rub the oil into the sprout leaves so they’re all lightly coated in oil. Toss with a sprinkle of salt and pepper and set aside.
3. To prepare the red onions, slice them thinly on a mandolin.
4. Warm 1 tbsp olive oil in a large skillet over medium heat. Add the onions, a pinch of red pepper flakes and a dash of salt. Toss to combine.
5. Cover and cook, stirring occasionally, for 10 minutes, or until the onions are nice and soft.
6. Pour in the balsamic vinegar and stir to combine. Continue cooking, uncovered, for a few more minutes, until the balsamic vinegar has condensed and mostly absorbed into the onions. Remove from heat and set aside to cool.
7. Prepare the pie dough as directed and roll out into a 1/4” thick round. Place the dough on a parchment lined baking sheet.
8. Top the dough with an even layer of red onions, followed by the shredded cheese. Sprinkle the Brussels on top, then finish with a sprinkling of Parmesan cheese, leaving 2 inches of pie crust around the edges. Once all your toppings are on, fold the pie crust edge up around the toppings.
9. Bake for 20-30 minutes until the pie dough is golden brown and the Brussels sprouts start to get brown and crispy. Serve warm.

Try these other Brussels sprouts recipes… 

• Brussels Sprouts with Pomegranate Seeds and Venison Jerky
• Shaved Brussels Sprouts Salad
• Pomegranate Marinated Salmon with Roasted Brussels Sprouts

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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