These parboiled and roasted Brussels sprouts make a lovely side dish for your holiday feast. I can't think of a main course, especially one made from some succulent animal, that this wouldn't pair wonderfully with.
Ingredients
- 1 pound Brussels sprouts , trimmed and halved lengthwise
- 0.5 pounds cipollini onions , stem and root ends trimmed
- 2 tablespoons butter
- salt and ground black pepper to taste
- 1 lemon , cut into wedges
Instructions
-
1
Preheat the oven to 450 degrees F (230 degrees C).
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2
Fill a large pot with water and bring to a rolling boil. Cook Brussels sprouts in boiling water for 2 minutes. Use a slotted spoon to remove sprouts to a bowl of ice water to cool. Drain, pat dry, and set aside.
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3
Place onions in boiling water; cook until nearly tender, about 10 minutes. Drain, then rinse with cold water. Pat dry and set aside.
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4
Melt butter in an oven-proof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes, stirring occasionally.
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5
Transfer the skillet to the preheated oven and roast until vegetables are golden and tender, 15 to 20 minutes. Garnish with lemon wedges to serve.
Nutrition Facts
Per serving
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