Ingredients – Baked Brussels and sweet onions
- 1 1/2 pounds Brussels sprouts
- 1 Organic Lemons
- 3 Organic small sweet onion
- 3 tablespoons good olive oil
- 3 tablespoons of balsamic vinegar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves and set aside. Peel onions and blanch in boiling water for 8mins. Mix them in a bowl with the olive oil, salt and pepper and quartered lemons. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Serves: 6; Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams
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