An onion’s distinctive smell and taste enhance the natural flavors of almost any vegetable. Onions also contain plant chemicals that may improve blood pressure and cholesterol levels. Why not liven up your next meal with onions? Try this hearty, savory side dish to complement a marinated chicken breast or lean, tender pork loin.
Roasted Brussels Sprouts With Pearl Onions and Fresh Thyme (Phase 1)
Makes 8 servings
Description
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.
Ingredients
1 tablespoon extra-virgin olive oil
2 pints (about 1 1/2 pounds total) small brussels sprouts, trimmed
1 bag (8 ounces) frozen small pearl onions, thawed
1 1/2 to 2 cups reduced-sodium chicken broth
1 tablespoon fresh thyme leaves
Salt and pepper
Instructions
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 vegetables. Stir in thyme, salt, and pepper.
Bring broth to a simmer; transfer skillet to oven. Roast 15–20 minutes, until a sharp knife easily slides through a sprout. Transfer to serving bowl; serve hot.