Roasted Brussels Sprouts With Pistachios and Cipollini Onions

• 3 cups brussels sprouts, cleaned and halvedbrussels-sprout
• 1 cup cipollini onions or shallots, peeled and quarteredshallot
• 1/2 cup raw pistachiospistachio
• 1/2 teaspoon black pepperpepper
• 1/2 teaspoon sea saltsalt
• 3 tablespoons olive oilolive-oil
• Pinch of chili flakesred-pepper-flakes
• 3 tablespoons sherry wine (or vegetable stock if omitting alcohol)sherry

1. 01Preheat oven to 375 degrees. Combine brussels sprouts, onions and pistachios in a bowl and toss with spices, olive oil and wine.
2. 02Roast brussels sprout mixture on sheet pan for 12 to 15 minutes, shaking pan about halfway through to ensure even cooking. Serve hot.

Calories

230 kcal

Protein

6 g

Fat

17 g

Saturated fat

2 g

Carbs

14 g

Fiber

5 g

Sugar

4 g

Sodium

255 mg

Cholesterol

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