Roasted Brussels Sprouts with Pearl Onions and Fresh Thyme advertisement
An onion's distinctive smell and taste help enhance the natural
flavors of almost every type of vegetable. Onions also contain plant
chemicals that may improve blood pressure and cholesterol levels. liven
up your next meal with onions? Try this hearty, savory side dish to
compliment a marinated chicken breast or lean, tender pork loin.
Serves 8
Description
The secret to savory Brussels sprouts is to brown them first, then roast
until just tender, not mushy. This may mean you have to test a sprout a
few times, using a sharp paring knife, to see if it's done.
Ingredients
1 Tbsp extra-virgin olive oil
2 pints (about 1 1/2 lbs total) small
Brussels sprouts, trimmed
1 bag (8 oz) frozen small pearl
onions, thawed
1 1/2 to 2 cups reduced-sodium
chicken broth
1 Tbsp fresh thyme leaves
Salt and pepper
Instructions
1. Preheat oven to 350oF. Warm oil in large, heavy, ovenproof skillet
over medium heat. Add sprouts; cook 5 minutes, stirring, until slightly
golden. Add onions; cook 2 minutes, stirring, until golden. Pour broth
into skillet to reach half-way up side of vegetables. Stir in thyme,
salt, and pepper.
2. Bring broth to a simmer; transfer pan to oven. Roast 15 to 20
minutes, until a sharp knife easily slides through a sprout. Transfer to
serving bowl; serve hot.
Make-ahead tip: Sprouts can be trimmed 1 day in advance. Cook the
sprouts and onions just before serving.
Nutritional Information:
70 calories
2 g total fat (0 g sat)
5 mg cholesterol
10 g carbohydrate
4 g protein
4 g fiber
47 mg sodium
May the spirit of Christmas bring you peace,
The gladness of Christmas give you hope,
The warmth of Christmas grant you love Merry Christmas~Angelique~
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