2 lbs. fresh Brussels sprouts, trimmed & halved
½- medium red onion halved lengthwise & cut into thin wedges
1 T. olive oil
½ tsp. salt
¼ cup butter (do not use margarine)
1 T. finely chopped fresh sage leaves
2 tsp. chopped fresh thyme
2 tsp. grated lemon peel
3 T. fresh lemon juice
¼ cup chopped pistachio nuts
Freshly ground black pepperDirections:
1. Heat oven to 425 degrees. In a large bowl, mix Brussels sprouts, onion and oil. In ungreased 15x10x1 inch pan, spread vegetable mixture in a single layer, sprinkle with salt. Bake uncovered 20-22 minutes or until vegetables are crisp tender.
2. In a 1 quart saucepan, melt butter over medium heat just until light brown, stirring constantly, remove from heat. Stir in sage, thyme, lemon juice and peel.
3. In a large serving bowl place Brussels sprouts, onion and nuts. Drizzle with butter mixture, toss gently to coat. Sprinkle with pepper.
Servings: 8Presented by:
Barbara TenneyDate Aired:
November 14, 2012