Roasted Brussels Sprouts With Pearl Onions and Fresh Thyme

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Roasted Brussels Sprouts With Pearl Onions and Fresh Thyme

Serves 8

The secret to savory Brussels sprouts is to brown them first, then roast until

just tender, not mushy. This may mean you have to test a sprout a few times,

using a sharp paring knife, to see if it's done.

1 Tbsp olive oil

2 pints (about 1½ lbs total) small Brussels sprouts, trimmed

1 bag (8 oz) frozen small pearl onions, thawed

1½ to 2 cups reduced-sodium chicken broth

1 Tbsp fresh thyme leaves

Salt and pepper

Preheat oven to 350°F. Warm oil in large, heavy, ovenproof skillet over medium

heat. Add sprouts; cook 5 minutes, stirring, until slightly golden. Add onions;

cook 2 minutes, stirring, until golden. Pour broth into skillet to reach halfway

up side of vegetables. Stir in thyme, salt, and pepper. Bring broth to a simmer;

transfer pan to oven. Roast 15 to 20 minutes, until a sharp knife easily slides

through a sprout. Transfer to serving bowl; serve hot.

Make-ahead tip: Sprouts can be trimmed one day in advance. Cook the sprouts and

onions just before serving.

Per serving:

70 calories

4 g protein

10 g carbohydrate

4 g fiber

2 g total fat

0 g saturated fat

5 mg cholesterol

47 mg sodium