Recipe Details
Ingredients
-
1poundBrussels sprouts, trimmed and halved lengthwise
-
½poundcipollini onions, stem and root ends trimmed
-
2tablespoonsbutter
-
salt and ground black pepper to taste
-
1lemon, cut into wedges
Cooking Directions
-
Preheat the oven to 450 degrees F (230 degrees C).
-
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.
-
Place onions in boiling water; cook until nearly tender, about 10 minutes. Drain, then rinse with cold water. Pat dry and set aside.
-
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.
-
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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories125 | |
| % 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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
