Caramelized Onion and Brussels Sprout Casserole

By Jen Paleracio | January 24, 2018

I don’t normally use butter but today I used grass-fed butter to make the sauce for the casserole. I used unsweetened almond milk for the creamy sauce but you can certainly use regular milk or heavy cream. I like using brown rice rotini pasta on any pasta dish I make – but my husband is not a fan of it, he’s a spaghetti kind of guy. But he still ate them!

Just to get my greens for the day – I added Brussel sprouts. And for a little smoky taste – I drizzled a tad bit of hickory liquid smoke. Sounds odd to splash liquid smoke but I like the way it tastes with the Brussel sprouts. You are certainly welcome to use turkey bacon if you want – to get the smoky flavor. Let’s get cookin’

 

Recipe for the pasta

 

  

 

Jen Paleracio
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Ingredients
  

  • 1 yellow onion, thinly sliced
  • 1/2 pound rotini pasta, cooked according to the packaged
  • 1/2 cup Parmesan cheese, save a tablespoon for topping
  • 1 cup milk, I used unsweetened almond milk
  • 1 tablespoon grass-fed butter
  • 2 teaspoons tapioca flour
  • 1 teaspoon garlic powder
  • 1 teaspoon 21 seasoning salute
  • salt and pepper to taste

Instructions
 

  • In a small bowl, add the milk and tapioca flour stir until the tapioca flour dissolved. Heat a pan with butter (add more if needed), add the onion, stir, cook until caramelized. 
  • Add milk, garlic powder, and Parmesan cheese, stir to combine. Add the roasted Brussel sprouts, 21 seasoning salute and pasta, stir to mix well. Transfer to a baking dish. Sprinkle the rest of the Parmesan cheese on top. Bake for 10 minutes or until cheese melted. 

 

Recipe for the roasted Brussel sprouts

 

 

Jen Paleracio
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Ingredients
  

  • 16 oz. Brussel sprouts, halved
  • 1 teaspoon 21 seasoning salute
  • 1 teaspoon garlic powder
  • 1 teaspoon hickory liquid smoke
  • 2 tablespoons olive oil
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 375 degrees. Line a baking pan with foil or parchment paper. Arrange the Brussel sprouts on the pan, season with hickory liquid smoke, garlic powder, 21 seasoning salute, salt, and pepper. Drizzle the oil, stir until well coated. Bake for 20 minutes or until tender. 

 

 

 

 

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Posted in Mains, Recipes