Pickled onions add a tangy note to earthy caramelized Brussels sprouts. The combination of bitter, pungent, and sour flavors makes this dish a top choice for kapha types. Pittas and vatas can also enjoy it in moderation.
1/4 cup sugar
1⁄2 cup white vinegar
1 cup thinly sliced red onion
4 cups halved Brussels sprouts 3 tbsp olive oil, divided
1⁄2 tsp salt
1⁄2 tsp ground black pepper
In a shallow bowl, mix sugar with vinegar until dissolved. Submerge onions in mixture and let stand for at least 45 minutes or overnight. Drain.
In a large pot over high heat, bring 6 cups of water to a boil. Add Brussels sprouts and cook until bright green and just tender, 4 minutes. Remove from heat, drain, and immediately dunk in a bowl of ice water. Pat dry.
In a large oven-safe sauté pan over medium heat, heat 1 tbsp oil. Add onions and sauté until translucent, 4 minutes; remove and set aside. Add remaining 2 tbsp oil to pan; sauté Brussels sprouts until edges start to brown, 5 minutes.
Heat oven to 350°F. Transfer pan to oven and roast until Brussels sprouts are caramelized, 8–10 minutes. Stir in onions, salt, and black pepper.