These parboiled and roasted Brussels sprouts make a lovely side dish for your holiday feast. I can’t think of a main course, especially one made from some succulent animal, that this wouldn’t pair wonderfully with.
Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::4
Ingredients
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
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.