Esta es una exhibición prevé de cómo se va ver la receta de 'Roasted Brussels Sprouts & Red Onions with Balsamic Vinegar' imprimido.

Receta Roasted Brussels Sprouts & Red Onions with Balsamic Vinegar
by kat

Roasted Brussels Sprouts & Red Onions with Balsamic Vinegar


Thanksgiving is around the corner and I wanted to share some skinny in-season side dishes. I swoon over brussels sprouts and they supply you with vitamin C. This side dish can be prepared a day prior by trimming and quartering the brussels sprouts and slicing the onions up. It's guilt free because it's a low-cal & low-fat side dish!

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 1 1/1 lb brussels sprouts, trimmed and quartered
  • 1 1/2 lb red onions, thickly sliced
  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive olive
  • kosher salt
  • fresh ground pepper

Direcciones

  1. preheat oven to 450 degrees. Line a large baking sheet with parchment paper or nonstick foil.
  2. Spread the brussels sprouts in single layer on prepared baking dish and toss with olive oil. Roast the brussels sprouts, stirring occasionally, for about 12 minutes.
  3. Add the onions, tossing to combine and roast for about 10 minutes or until golden brown. Drizzle the balsamic vinegar, tossing to combine and roast for about 2-3 minutes longer.
  4. Transfer to serving bowl and season to taste with salt and fresh ground pepper.
  5. Enjoy!