October 17, 2011
Balsamic roasted chanterelles, onions, and brussel sprouts is a spectacular autumn side dish that is full of bold flavors. Roasting vegetables brings out their natural sweetness so they caramelize and become just delicious.. The addition of the sweet and tangy balsamic vinegar adds complexity and an additional zing (yes, that's a professional term) to the dish. This dish would be perfect next to a tender piece of pork or a roasted chicken. Also, it wouldn't be out of place at the Thanksgiving table.
Balsamic Roasted Chanterelles, Onions, and Brussel Sprouts
Ingredients:
Roughly chop the red onion
Toss well with olive oil
Sprinkle with balsamic vinegar, toss well, and continue to roasted until balsamic begins to caramelize and vegetables are nicely browned
Image Sources:
.
