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!
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
fresh ground pepper
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.