Even Brussels sprout haters will love this healthy and delicious dish!
INGREDIENTS
Servings: 4
Pound Brussels sprouts, trimmed and halved lengthwise
1
Cipollini onions
½ lb, trimmed
Butter
2 tbsps
Salt
to taste
Fresh ground black pepper
to taste
Lemon, wedged
1
DIRECTIONS
- While preheating oven to 450°F/230°C/Gas Mark 8, fill a large bowl with water and ice cubes.
- Put a large pot full of water over high heat and bring to boil.
- Blanche Brussels sprouts briefly (2 min max), transfer immediately into iced water to cool down. DO not toss the boiling water!
- Put onions into the boiling water and cook for 10 minutes.
- Meanwhile, transfer Brussels sprouts onto a paper towel, pat dry and set aside.
- Remove onions from boiling water, pat dry.
- Add butter to an ovenproof skillet, let melt over medium heat. Add Brussels and onions, toss to coat well, sprinkle with salt and pepper, fry for about 2 minutes.
- Pop the skillet in the oven, roast for 15 minutes or so till golden and tender.
- Serve garnished with lemon wedges.
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