Brussels sprouts with onions and sweet and sour notes

Ingredients for 4 servings:

• 500 g Brussels sprouts
• 750 ml vegetable stock
• 1 m.-large onion(s), red
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp fig mustard
• 3 tbsp sugar
• 1 tsp salt
• pepper
• nutmeg
• Caraway seeds
• Chili powder or paprika powder, hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash and trim the Brussels sprouts. Then cook them in the vegetable stock for 8-10 minutes, depending on how firm they are. Meanwhile, quarter the red onion and slice it into strips. Heat the olive oil in a pan and sauté the onion. Drain the Brussels sprouts and halve the florets, starting at the stalk. Then add them to the onions. Fry everything in the oil until the sprouts begin to brown. Sprinkle the sugar over the sprouts and swirl the pan to distribute the sugar and caramelize. Add the salt, fig mustard, and balsamic vinegar and mix well again. Reduce the heat and season to taste with pepper, nutmeg, and chili. We also like to add a little caraway for added flavor. Suitable as a side dish to any meat dish or as a vegan main course. Approx. 160 kcal per serving.