Roasted Onions and Brussels Sprouts
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From frozen to delicious, these Brussels sprouts and pearled onions are roasted to perfection and topped with a simple Dijon dressing, crunchy walnuts, and sweet dried cranberries. This dish offers a delightful blend of savory, tangy, and sweet flavors, making it a standout side.
Total Time
1 hour
Serving Size
Makes 10 Servings
2
(14-ounce) bags frozen pearl onions
1
(22-ounce) bag frozen Brussels sprouts
2
tablespoons olive oil
Kosher salt and freshly ground black pepper
2
tablespoons maple syrup
1
teaspoon Dijon mustard
1/2
cup chopped walnuts, toasted
1/2
cup dried cranberries
2
tablespoons chopped fresh parsley
Red pepper flakes, if desired
1
Heat oven to 425°F.
2
Place onions and Brussels sprouts on baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to combine.
3
Roast 40 to 45 minutes, or until vegetables are heated through and browned.
4
In small bowl stir together mustard and maple syrup. Drizzle over top of roasted vegetables. Add walnuts and cranberries. Toss all together. Transfer to a serving dish. Garnish with parsley and red pepper flakes, if desired.
Nutrition information not available.
Product information not available.
