Posted in Catering, Side Dish

Catering: Roasted Brussel Sprouts with Caramelized Onions and Pistachios


I had the pleasure of being part of a team for our church’s annual youth fundraiser dinner. The teens are raising support for their summer mission trips to Urban Imapact New Orleans and Rock Ridge. They met and surpassed their financial goal! Mallory, Doug, Paulette, Ben, and I were blessed to have wonderful adults and students to excute the event and meal vision. Could not have done it without them. Thanks again for all your hard work and can’t wait till next year!



Here is the most requested recipe of the night… 

Roasted Brussel Sprouts with Caramelized Onions and Pistachios

Serves 4 

 1.5 lbs. Brussels sprouts, ends trimmed and cut in half, if large 

 1 T. olive oil 

 1/2 tsp salt 

 1/2 tsp freshly ground black pepper 

 1 T. butter 

 1 T. Bacon fat 

 2 large onions, cut in half and thinly sliced 

 1 tsp sugar 

 1/2 cup pistachios, hulled and chopped



Prep Ahead: Toast pistachios in a 200 degree oven for less than 4 minutes. Let cool, and coarsely chop. Store in air tight container.

Cut Brussels sprouts in half and store in ziplocs. Refrigerate for later use.

Thinly cut onions. In a large short and wide stock pot, melt butter and bacon fat over low-medium heat. Add onions and sugar; cook, stirring occasionally, until onions turn dark golden brown and caramelize, about 30 minutes. Cool and place in storage container. Refrigerate for later use.



Serve Day: Preheat oven to 425F. Place Brussels sprouts, olive oil, salt, and pepper in large bowl and toss to coat. Pour onto a baking sheet. Roast in oven for 20 to 40 minutes, shaking pan every several minutes for even browning. Dark brown color signifies that the Brussels sprouts are done.

Reheat caramelized onions till warm in a sauté pan.

Toss together onions and Brussels sprouts. Sprinkle pistachios on top. Serve hot.


P.S. I unlocked my Terrace on Chicago Fundraiser Dinner recipe board so if you are interested in the recipes you can get them directly. One disclaimer for TOC we did tweak a few of the recipes to fit our taste and quantities to make them work. So these might not be exactly what you ate or drank.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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