Vegetarian Brussels Sprout Carrot Osso Buco Recipe

Italian classic made vegetarian. This delicious supper with healthful vegetables will have folks asking for seconds.  


– 8 oz pearl onions or baby red or white onions  – 2 tablespoons olive oil – 1.5 pounds carrots peeled and ends trimmed – 12 oz brussels sprout – 1 cup dry white or red wine – 1 1/2 cups low-sodium vegetable stock – 2 tablespoons porcini powder – fine sea salt – freshly ground pepper add to taste 

Step 1

Preheat your oven to 350°F (175°C) with a rack in the lowest third. As it preheats, boil 1-inch (2.5 cm) water in a medium skillet.   


Step 2

Add pearl onions and sauté 1-2 minutes. Trim the ends and peel the onions after draining. Place them on a platter.  

Step 3

Carrot logs should be 2 inches (5 cm). In a 4-quart Staub ovenproof pot, heat 1 tablespoon of oil.   

Step 4

Sprinkle a bit of salt on the carrots in a single layer and cook over medium-high heat for 10-15 minutes, stirring periodically until golden brown on all sides. This can be done in batches to avoid crowding the pot.  

Step 5

Add another tablespoon of oil to the pot and dish carrots. Add the Brussels sprouts and heat for 2-3 minutes, stirring periodically, until gently browned. Add the pearl onions and simmer for 2-3 minutes, stirring regularly.   

Step 6

Put the carrots back in the pot and add wine. Stir in vegetable stock and porcini powder after 3-5 minutes of simmering.   

Step 7

Stock should barely slightly cover vegetables. Add a hefty amount of salt and pepper to vegetables, cover pot with lid, and bake.  

Step 8

Braise vegetables 30–40 minutes. After 20 minutes, turn them over and add liquid if needed.   

Step 9

When all veggies are soft and readily punctured with a thin knife, osso bucco is ready. Taste sauce and add salt and pepper after removing pot from oven. Cover osso buco until serving; it stays warm for an hour.   

Step 10

To serve: Put mashed potatoes, cauliflower, or polenta in a small bowl, add osso buco veggies, and add a few tablespoons of sauce.   

Step 11

Add parsley and serve.  Save osso buco covered in the fridge and reheat slowly on the stove.   

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