Chef John's Oven-Roasted Brussels Sprouts
Ingredients Needed
-
1 pound Brussels sprouts, trimmed and halved lengthwise
-
½ pound cipollini onions, stem and root ends trimmed
-
2 tablespoons butter
-
salt and ground black pepper to taste
-
1 lemon, cut into wedges
Cooking Instructions
Preheat the oven to 450°F (230°C).
Fill a large pot with water and bring it to a boil. Blanch Brussels sprouts in the boiling water for 2 minutes. Use a slotted spoon to transfer the sprouts to a bowl of ice water to cool. Drain, pat dry, and set aside.
Place the onions in the boiling water and cook until almost tender, about 10 minutes. Drain and rinse them with cold water. Pat dry and set aside.
In an oven-safe skillet, melt butter over medium heat. Add Brussels sprouts and onions, tossing them in the butter to coat. Season with salt and black pepper, and cook for 2 minutes, stirring occasionally.
Transfer the skillet to the preheated oven and roast the vegetables until golden and tender, about 15 to 20 minutes. Serve with lemon wedges for garnish.
Nutrition Information (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.
Evaluation :
5/5