These parboiled and roasted Brussels sprouts make a lovely side dish for your holiday feast I cant think of a main course especially one made from some succulent animal that this wouldnt pair wonderfully with
Prep Time
40 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
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