Chef Johns Roasted Brussels Sprouts

This makes a very nice side dish to your holiday feast, and I can’t think of a main course, especially one made from some type of succulent animal, that this wouldn’t pair wonderfully with.

Step: 1

Preheat an oven to 450 degrees F (230 degrees C).

Step: 2

Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.

Step: 3

Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.

Step: 4

Melt butter in an ovenproof 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.

Step: 5

Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.

Per Serving: 125 calories; protein 4.9g; carbohydrates 17.8g; fat 6.2g; cholesterol 15.3mg; sodium 70.1mg.

Deciding stay in and cook your food instead of dining out is good a process in the best direction if you’re focusing on eating healthier. There’s no best way to know precisely what’s happen into the food you’re eating than by making it yourself! Making the best of the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .