Roasted Brussels Sprouts with Pistachios and Cipollini Onions Recipe
By Kris Carr and Chad Sarno
| December 07, 2011
Crazy Sexy Cancer
's Kris Carr and chef Chad Sarno share their Roasted Brussels Sprouts with Pistachios and Cipollini Onions recipe from the book
Crazy Sexy Kitchen
3 cups Brussels sprouts, cleaned and halved
1 cup cipollini onions or shallots, peeled and quartered
1/2 cup raw pistachios
1/2 tsp. black pepper
1/2 tsp. sea salt
3 Tbsp. olive oil
Pinch of chili flakes
3 tablespoons sherry wine (or vegetable stock if omitting alcohol)
1. Preheat oven to 375°. Combine Brussels sprouts, onions and pistachios in a bowl and toss with spices, olive oil and wine.
2. Roast Brussels sprout mixture on sheet pan for 12 to 15 minutes, shaking pan about halfway through to ensure even cooking. Serve hot.
Printed from Oprah.com on Sunday, December 8, 2013
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