How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Brussels Sprouts With Pistachios and Cipollini Onions?

You need 8 ingredients. The key ingredients include: 3 cups brussels sprouts, cleaned and halved, 1 cup cipollini onions or shallots, peeled and quartered, 1/2 cup raw pistachios, 1/2 teaspoon black pepper, and more.

Is Roasted Brussels Sprouts With Pistachios and Cipollini Onions suitable as soups & stews?

Yes, Roasted Brussels Sprouts With Pistachios and Cipollini Onions falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Roasted Brussels Sprouts With Pistachios and Cipollini Onions?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Brussels Sprouts With Pistachios and Cipollini Onions Recipe

Name: Roasted Brussels Sprouts With Pistachios and Cipollini Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups brussels sprouts, cleaned and halved; 1 cup cipollini onions or shallots, peeled and quartered; 1/2 cup raw pistachios; 1/2 teaspoon black pepper; 1/2 teaspoon sea salt; 3 tablespoons olive oil; Pinch of chili flakes; 3 tablespoons sherry wine (or vegetable stock if omitting alcohol)

Roasted Brussels Sprouts With Pistachios and Cipollini Onions – a delicious recipe with brussels sprouts, cipollini onions, pistachios, black pepper, salt, olive oil. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

3 cups brussels sprouts, cleaned and halved
1 cup cipollini onions or shallots, peeled and quartered
1/2 cup raw pistachios
1/2 teaspoon black pepper
1/2 teaspoon sea salt
3 tablespoons olive oil
Pinch of chili flakes
3 tablespoons sherry wine (or vegetable stock if omitting alcohol)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
124 kcal
Category
Soups & Stews

Eats Now Editorial Team

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Roasted Brussels Sprouts With Pistachios and Cipollini Onions

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