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Thanksgiving is around the corner and I wanted to share some skinny in-season side dishes. I swoon over brussels sprouts and they supply you with vitamin C. This side dish can be prepared a day prior by trimming and quartering the brussels sprouts and slicing the onions up. It's guilt free because it's a low-cal & low-fat side dish!
Ingredients
- 1 1/1 lb brussels sprouts, trimmed and quartered
- 1 1/2 lb red onions, thickly sliced
- 1/4 cup balsamic vinegar
- 1 tablespoon olive olive
- kosher salt
- fresh ground pepper
Directions
- preheat oven to 450 degrees. Line a large baking sheet with parchment paper or nonstick foil.
- Spread the brussels sprouts in single layer on prepared baking dish and toss with olive oil. Roast the brussels sprouts, stirring occasionally, for about 12 minutes.
- Add the onions, tossing to combine and roast for about 10 minutes or until golden brown. Drizzle the balsamic vinegar, tossing to combine and roast for about 2-3 minutes longer.
- Transfer to serving bowl and season to taste with salt and fresh ground pepper.
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 6 servings | |
| Calories 118 | |
| Calories from Fat 24 | 20% |
| Total Fat 2.73g | 3% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 655mg | 19% |
| Total Carbs 21.18g | 6% |
| Dietary Fiber 6.0g | 20% |
| Sugars 9.36g | 6% |
| Protein 5.41g | 9% |
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