Roasted Brussels with Cipollini Onions
Roasted Brussels with Cipollini Onions
Serves 4 | Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes
Ingredients:
- 3 cups (264 g) Brussels sprouts, trimmed and halved
- 1 cup (115 g) Cipollini onions or shallots, peeled and quartered
- 1/4 cup (32 g) raw, shelled pistachios
- 1/2 tsp black pepper
- 1/2 tsp salt
- Pinch of red pepper flakes
- 2 Tbsp olive oil
- 3 Tbsp sherry wine (or low-sodium vegetable broth if omitting alcohol)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 375°F (190°C). In a bowl, combine Brussels sprouts, onions and pistachios and toss with black pepper, salt, red pepper flakes, oil and wine.
- On a sheet pan, roast Brussels sprouts mixture for 12 to 15 minutes, shaking pan about halfway through to ensure even cooking. Serve hot.
Nutrition Information Per Serving:
Nutrition information per serving: 157 calories, 10.6 g total fat, 1.5 g saturated fat, 2 g polyunsaturated fat, 6.7 g monounsaturated fat, 0 mg cholesterol, 312 mg sodium, 357 mg potassium, 11.3 g total carbohydrates, 3.1 g fiber, 3.9 g sugar, 3.7 g protein, 3% calcium, 7% iron
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