Balsamic Roasted Chanterelles, Onions, and Brussel Sprouts

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


Red onions, roughly chopped
Thoroughly wash and dry chanterelles, then slice
Roughly chop the red onion
Remove any undesirable outer leaves on the Brussels sprouts, then cut into halves
Toss well with olive oil
Roast in a 400 degree preheated oven until they begin to brown, turning frequently

Sprinkle with balsamic vinegar, toss well, and continue to roasted until balsamic begins to caramelize and vegetables are nicely browned

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