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Roasted Brussels Sprouts & Red Onions with Balsamic Vinegar
Prep: 5 min Cook: 20 min Servings: 6by kat7 recipes>Thanksgiving is around the corner and I wanted to share some skinny in-season side dishes. I swoon over brussels sprouts and they supply you with vitamin C. This side dish can be prepared a day prior by trimming and quartering the brussels sprouts and slicing the onions up. It's guilt free because it's a low-cal & low-fat side dish! Ingredients
- 1 1/1 lb brussels sprouts, trimmed and quartered
- 1 1/2 lb red onions, thickly sliced
- 1/4 cup balsamic vinegar
- 1 tablespoon olive olive
- kosher salt
- fresh ground pepper
Directions
- preheat oven to 450 degrees. Line a large baking sheet with parchment paper or nonstick foil.
- Spread the brussels sprouts in single layer on prepared baking dish and toss with olive oil. Roast the brussels sprouts, stirring occasionally, for about 12 minutes.
- Add the onions, tossing to combine and roast for about 10 minutes or until golden brown. Drizzle the balsamic vinegar, tossing to combine and roast for about 2-3 minutes longer.
- Transfer to serving bowl and season to taste with salt and fresh ground pepper.
- Enjoy!
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