Ingredients
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1 pound Brussels sprouts, trimmed and halved lengthwise
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½ pound cipollini onions, stem and root ends trimmed
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2 tablespoons butter
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salt and ground black pepper to taste
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1 lemon, cut into wedges
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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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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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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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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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)
125 | Calories |
6g | Fat |
18g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 125 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 4g | 19% |
Cholesterol 15mg | 5% |
Sodium 70mg | 3% |
Total Carbohydrate 18g | 6% |
Dietary Fiber 7g | 25% |
Total Sugars 6g | |
Protein 5g | 10% |
Vitamin C 122mg | 136% |
Calcium 67mg | 5% |
Iron 2mg | 10% |
Potassium 484mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.