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