Crispy Roasted Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts trimmed and halved lengthwise
- ½ pound cipollini onions stem and root ends trimmed
- 2 tablespoons butter
- Salt and ground black pepper to taste
- 1 lemon cut into wedges
Instructions
- Preheat the oven to 450°F (230°C).
- In a large pot, bring water to a rolling boil over high heat.
- Add Brussels sprouts to the boiling water and cook for 2 minutes.
- Remove the sprouts from water and transfer them to ice water to cool.
- Drain and pat them dry.
- Set aside.
- Place the cipollini onions in boiling water and cook until nearly tender, about 10 minutes.
- Remove from water, rinse with cold water, and pat dry.
- Set aside.
- In an ovenproof skillet, melt butter over medium heat.
- Stir in Brussels sprouts and onions, tossing to coat with butter.
- Stir in salt and black pepper and cook for 2 minutes.
- Transfer the skillet to the preheated oven and roast until the Brussels sprouts and onions are golden and tender, about 15 to 20 minutes.
- Garnish with lemon wedges and serve.
Nutritional Information
Calories: 125.3 kcal | Carbohydrates: 17.8 g | Protein: 4.9 g | Fat: 6.2 g