When Brussels Sprouts Sing…(Roasted Brussels Sprouts with Red Onion and Olives)
I know, I know: another roasted vegetable dish. But this one is special. Really.
As some of you may recall, I roast vegetables in a way that is “not for the faint of heart,” mixing and matching all kinds of root and non-root vegetables. These dishes solve my dieter’s problem: “How am I going to gorge myself on vegetables today?” And I usually don’t add oil so the calorie count is as low as it can go.
Recently, however, two pounds of Brussels sprouts sang a different melody to me. They sang of being on the main stage, second to none. I could see their point. They were lovely and fresh. They didn’t want to be stuck with carrots, celery root, turnips, parsnips, and whatever else I had in the fridge.
So…what do you do when Brussels sprouts sing? Listen, of course.
Makes 4-6 servings
- 2 lbs. of Brussels sprouts
- 1 large red onion, diced
- 2-4 tbsps. of sliced olives
- 1-2 tbsp. of your favourite vinaigrette
- Cooking spray
- Prepare sprouts by washing them, cutting off the bottoms, and halving each sprout.
- Spray a shallow cooking pan with cooking spray.
- Put prepared sprouts into pan and mix in the onion, olives, and vinaigrette.
- Cover and bake in a 350° F oven for 25 minutes.
- Uncover and continue baking for another 25 minutes.
For Weight Watchers: The point value depends on the amount of olives you use, your choice of vinaigrette, and the number of servings.