Roasted Brussels Sprouts and Pearl Onions

The Creamy Parmesan Garlic Sauce makes these Roasted Brussels Sprouts and Pearl Onions holiday table worthy. It really is a simple and tasty dish to put together, and it's the first in the holiday series that I've been working on for you.

This is such a busy time of year for everyone. Make sure to take some time to enjoy your family and friends. After all, spending time with our loved ones is what the holiday season is all about. I love that food brings us together and nourishes both our bodies and our spirits.

Begin by preheating the oven to 375ºF. Peel the pearl onions, and place in a bowl. Cut off the ends of the Brussels sprouts, then cut in half. Add to the bowl with the onions. Drizzle with about one tablespoon of extra virgin olive oil, and add salt and pepper to taste. Toss to coat well, then pour onto a prepared baking sheet. I like to use my Misto (affiliate link) to spray on a light coating of oil.

Roast in the oven for about 40 minutes, tossing part way through. While the veggies are roasting, prepare the Creamy Parmesan Garlic Sauce. This is also simple, but really dresses up the roasted veggies. Melt the butter in a sauce pan over medium heat, and add two teaspoons of minced garlic. Simmer for a few minutes until the garlic is fragrant. Whisk in the arrowroot starch (I use Bob's Redmill brand.), and cook for about two more minutes. Add chicken broth and milk, continuing to whisk as the sauce thickens. When sauce is thick, stir in parmesan cheese and salt and pepper to taste.

Remove the Brussels sprouts from the oven when they are fork tender and crispy on the outside. Spoon the sauce over the Brussels and onions, and enjoy. I will admit that my guy was very skeptical about eating this dish, but he ended up loving it. He didn't think he liked Brussels sprouts, but it turns out he was wrong 😉

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Roasted Brussels Sprouts and Pearl Onions

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

The Creamy Parmesan Garlic Sauce makes these Roasted Brussels Sprouts and Pearl Onions holiday table worthy.

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Ingredients

For the Veggies:

• 1 pound Brussels sprouts, cut in half
• 10 ounces pearl onions
• 1 tablespoon extra virgin olive oil
• Himalayan pink salt, to taste
• fresh ground pepper, to taste

Creamy Parmesan Garlic Sauce:

• 2 tablespoons butter
• 2 teaspoons minced garlic
• 2 tablespoons arrowroot starch
• ½ cup chicken broth
• 1 cup milk
• ½ cup fresh grated parmesan cheese
• Himalayan pink salt, to taste
• fresh ground pepper, to taste

Instructions

1. Preheat oven to 375ºF.
2. Peel the onions and place in a bowl. Cut the ends off the Brussels sprouts, and cut in half. Place in the bowl with the onions. Drizzle about a tablespoon of extra virgin olive oil over the veggies, and add salt and pepper to taste.
3. Pour the veggies onto a lightly greased baking sheet. Roast for about 40 minutes, tossing part way through. Brussels sprouts are done when they are fork tender and crispy on the outside.
4. While the veggies are roasting, prepare the Creamy Parmesan Garlic Sauce.
5. Melt 2 tablespoons butter in a sauce pan. Add 2 teaspoons minced garlic, and cook until fragrant. Whisk in 2 tablespoons arrowroot starch, and cook about 2 minutes.
6. Whisk in the chicken broth and milk, continuing to stir until sauce thickens.
7. When sauce thickens, add in parmesan cheese and salt and pepper to taste.
8. Spoon the sauce over the veggies, and enjoy.

Nutrition Information

Yield 2 Serving Size 1
Amount Per Serving Calories 492Total Fat 29gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 13gCholesterol 63mgSodium 1279mgCarbohydrates 44gFiber 9gSugar 11gProtein 20g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.

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