Go Back
–+ servings
Roasted Brussels sprouts topped with deeply browned onions for Full GAPS in the WFLI Photo House

Roasted Brussels Sprouts With Crispy Onions for Full GAPS

Cut-side-down Brussels sprouts topped with sweet deeply browned onions, roasted separately with measured GAPS cooking fat and mineral sea salt.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Brussels sprouts halve small sprouts and quarter large ones
  • 1 1/2 medium-large yellow onions diced
  • 1/4 cup duck fat or fat rendered from salt-only unsmoked additive-free home-cured bacon divided evenly between the two pans
  • 3/4 tsp mineral sea salt for the onions
  • 1/4 tsp mineral sea salt for the Brussels sprouts

Equipment

  • 2 Small uncoated stainless-steel sheet pans or one large pan with two separate uncrowded zones
  • 1 Sharp stainless-steel knife for cutting sprouts and onions
  • 2 Wooden or silicone spoons for tossing onions
  • 1 Large spatula for serving or removing one finished vegetable

Method
 

  1. Heat the oven to 400°F. Put half the measured fat on one small uncoated stainless-steel sheet pan, or on one side of a large pan. Warm the empty pan only until the fat melts.
  2. Halve small Brussels sprouts and quarter large ones. Dice the yellow onions.
  3. Toss the onions in the first portion of melted fat with the measured salt for the onions and spread them into one layer.
  4. Roast the onions for 25 to 30 minutes before adding the Brussels-sprout pan. This is their head start, not their full cook time.
  5. Melt the remaining fat on a second small sheet pan, or on the other side of the large pan. Toss the Brussels sprouts with the fat and their measured salt, then arrange every piece cut-side down in one layer.
    Halved and quartered Brussels sprouts for Full GAPS arranged cut-side down on a stainless steel sheet pan
  6. Roast the Brussels sprouts for 25 to 30 minutes. During this second roast, toss the onions about twice so darker pieces do not burn while lighter pieces brown.
    Deeply browned diced yellow onions for Full GAPS on a stainless steel sheet pan
  7. Remove each pan when its vegetables are deeply browned without burned edges. If one finishes first, transfer that vegetable to a covered pan on the stove over the lowest heat.
  8. Fill a serving bowl with the roasted Brussels sprouts and top them with the deeply browned onions. Serve hot.

Notes

  • Full GAPS: Use after Brussels sprouts, onions, and the chosen cooking fat are introduced and tolerated.
  • Cooking fat: Use duck fat or fat rendered from salt-only, unsmoked, additive-free home-cured bacon.
  • Oil: Keep cold-pressed olive and avocado oils for unheated finished food.
  • Two pans: Separate pans make it easier to remove either vegetable at its own browned endpoint.
  • One pan: Keep onions and sprouts on separate uncrowded sides.

Tried this recipe?

Let us know how it was!