Roasted Brussels Sprouts with Pearl Onions
Votes: 46
Time: 45 min.
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
A side dish of roasted Brussels sprouts and pearl onions will be a stunning addition to your holiday table. It looks beautiful, is delicious, and is juicy—perfect for meat or poultry! Simply drizzle frozen vegetables with olive oil and roast until golden brown. Serve garnished with fresh parsley.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 packages of frozen pearl onions (400g each)
- 1 package (620 g) frozen Brussels sprouts
- 2 tbsp. l. olive oil
- 1 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Place pearl onions and Brussels sprouts on a baking sheet, drizzle with olive oil, season with salt and pepper and toss to combine.
- Bake until the vegetables are golden brown and heated through, about 40 minutes. Sprinkle with chopped parsley before serving.
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