Crispy Brussels Sprouts Tartine with Caramelized Onions.
This is how you make high maintenance brussels sprouts toast.
I mean, we are really talking high maintenance.
Two skillets, the oven – we have to use it all. But these are so freaking good that I don’t think you’ll mind.
It’s one of THOSE recipes.
It’s one of those recipes that is perfect for the night when you’re craving comfort food, but you also don’t mind spending a bit of time to make yourself something REALLY good. We’re not talking mac-and-cheese-from-a-box comfort food. We’re talking high maintenance comfort food.
It’s called self love, people!
p.s. I really can’t stand the term self love. I just can’t.
Tartines are just another fancy word for toast, so of course we have to use it here. Brussels sprouts tartines sounds a heck of a lot fancier than brussels sprouts toast after all.
And can we talk about the layer of flavor for a minute?
First, we have the toast and the melty cheese. Take it from me and get a loaf of GOOD (like, Ina Garten GOOD) sourdough bread. You won’t regret it. That gets all golden and crunchy and is covered in one of the meltiest cheeses ever.
Next, a layer of caramelized onions. Sweet and savory – they add instant love to any dish. It’s so good at this point that we could technically stop now and not even worry about the brussels sprouts.
But it’s 2019, so let’s add sprouts. Plus… health food!
There’s always a reason, trust me.
After that – the toast and the cheese and the caramely onion goodness – we throw on the brussels sprouts that are slightly crispy, green and add that texture that we all love.
A spritz of lemon is the final push. And you have very fancy, high maintenance… toast. However, it’s worth it.
Toast that took about 30 to 40 minutes to fully prepare, but in that downtime, you got in a good youtube binge of nothing worthwhile.
So crunchy. Flavorful! Perfect with a kale salad too. Lots of green!
Crispy Brussels Sprouts Toast
- 1 sweet onion, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon unsalted butter
- ½ pound brussels sprouts, stems removed and sliced
- 1 tablespoon olive oil
- kosher salt
- freshly cracked black pepper
- 4 slices sourdough bread,
- 6 ounces havarti cheese, freshly grated
- 1 lemon, thinly sliced
- frehsly grated parmesan cheese, for sprinkling
- Preheat the oven to 350 degrees F.
- Heat a skillet over medium-low heat and add the butter. Add the onions and garlic with a pinch of salt and stir. Cook, stirring often, for 20 to 30 minutes, until the onions start to caramelize. Once they become golden brown, remove them from the heat.
- To make the brussels, heat a skillet over medium-high heat and add the olive oil. (You can do this in a separate skillet while the onions are caramelizing, or do it after in the same skillet!) Add the brussels with pinch of salt and pepper. Cook, stirring occasionally, until the brussels start to crisp up.
- Place the toast slices on the baking sheet. Bake them for 10 minutes, then flip and bake for 10 minutes more. Add the grated Havarti cheese on top and return them to the oven just until the cheese is melty.
Remove the toasts and top with the caramelized onions. Top with the brussels sprouts. Spritz with a wedge of lemon, sprinkle with parmesan cheese and serve immediately.
Didn’t miss the cheese this time.