Roasted Brussels Sprouts With Pistachios and Cipollini Onions

Ingredients

• 3 cups brussels sprouts, cleaned and halved
• 1 cup cipollini onions or shallots, peeled and quartered
• ½ cup raw pistachios
• ½ teaspoon black pepper
• ½ teaspoon sea salt
• 3 tablespoons olive oil
• Pinch of chili flakes
• 3 tablespoons sherry wine (or vegetable stock if omitting alcohol)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    225 calories; 17 grams fat; 2 grams saturated fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 5 grams protein; 309 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 375 degrees. Combine brussels sprouts, onions and pistachios in a bowl and toss with spices, olive oil and wine.
2. Roast brussels sprout mixture on sheet pan for 12 to 15 minutes, shaking pan about halfway through to ensure even cooking. Serve hot.

About 30 minutes