Roasted Brussels Sprouts with Pearl Onions and Fresh Thyme

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This recipe makes 8 servings
Recipe Nutrition Info Comments 0
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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.


  • 1 tablespoon oil, olive, extra-virgin
  • 1 1/2 pounds Brussels sprouts
    (2 pints), trimmed
  • 8 ounce(s) onions, whole pearl frozen
    (1 bag) thawed
  • 2 cup(s) broth, chicken, less sodium
  • 1 tablespoon thyme, fresh
  • 1 pinch salt
  • 1 pinch pepper, black ground


  • 1

    Make-Ahead: The Brussels sprouts can be trimmed 1 day in advance. Cook the Brussels sprouts and onions just before serving.

  • 2

    Preheat the oven to 350°F. Heat oil in large, heavy, ovenproof skillet over medium heat. Add brussels sprouts and cook, stirring, until slightly golden, about 5 minutes.

  • 3

    Add onions and cook, stirring, until golden, about 2 minutes. Pour broth into skillet to reach half-way up side of vegetables. Stir in thyme and a pinch of salt and pepper. Bring broth to a simmer; carefully transfer pan to oven.

  • 4

    Roast 15 to 20 minutes, until a sharp knife easily slides through a Brussels sprout. Transfer to serving bowl. Serve hot.

Nutritional Information Amount Per Serving
  • Calories65
  • Total Fat2g
  • Saturated Fat0.3g
  • Sodium171mg
  • Carbohydrates10g
  • Dietary Fiber4g
  • Protein3g
  • Cholesterol-
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