sweet onion and roasted brussel sprouts are topped with dried cranberries, chopped hazelnuts, melted cheese and balsamic glaze for an easy main or a delicious Thanksgiving appetizer!
You guys OH. MY. GOSH.
These flatbreads are literally insane. I could’ve eaten 10 of them! I honestly was just pulling them together for a lunch this weekend with no real intention of sharing them but as soon as I took my first bite I knew that you all needed in on this.
The beauty of flatbread is that depending on how you cut it, it can totally work as a main meal OR an appetizer. So if you’re entertaining this holiday season, slice these in small squares, triangles or sticks and they make a great finger food appetizer.
If you’re not hosting, you don’t even need to slice this thing, you can just dig right in!
I had a lot of these ingredients on hand for my best ever roasted brussel sprouts recipe and when I was poking around for a lunch idea, I just started pulling them out.
Then I saw the onion and the flatbread and I knew exactly where I wanted to take this.
Taking just about 30 minutes to make, it’s full of rich flavor, provides a good amount of fiber and heart-healthy fat and is a dish that you really can’t go wrong with!
Since I know so many of you out there are as big a fan of brussel sprouts as I am, I hope this satisfies you as much as it did me!Print
sweet onion and roasted brussel sprouts are topped with dried cranberries, chopped hazlenuts, melted cheese and balsamic glaze for an easy main or a delicious Thanksgiving appetizer!
- 1 flatbread (I love Stonefire)
- 1 10 oz. bag shaved brussel sprouts
- 1 medium onion, roughly chopped
- 1 tablespoon brown sugar
- 2/3 cup water
- Olive oil
- Salt & pepper
- 1/4 cup feta or goat cheese
- 2 tablespoons dried cranberries
- 1 tablespoon hazelnuts, roughly chopped
- Balsamic glaze
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Toss the brussel sprouts with 1-2 teaspoon olive oil, salt & pepper. Roast for 20 minutes until slightly tender and just beginning to brown (they’re going to get more cook time later so it’s okay if they’re not as crisp as you like them). Place flatbread in on a separate rack with 10 minutes remaining and cook until it just begins to brown (again, it will get a bit more cook time so it’s okay if it’s a tad underdone).
- While brussel sprouts roast, place a large non-stick skillet over medium heat and add 1-2 teaspoons olive oil, allowing it to heat for 1 minute. Then add onion, brown sugar and a generous pinch of salt and pepper. Cook on medium-low heat for 3-4 minutes, (stirring occasionally for even caramelization), then add water to the pan to deglaze, cooking another 10 minutes or until all the water has evaporated. Remove mixture from the pan and transfer to a food processor, processing until mostly smooth. Set aside.
- Top flatbread with sweet onion sauce, roasted brussel sprouts and feta cheese. Place back in the oven for 5 minutes or just until feta melts.
- Remove and top with dried cranberries, chopped hazlenuts and balsamic glaze.
- Slice & serve.
Keywords: thanksgiving, flatbread, appetizer, vegetarian