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Roasted Brussels Sprouts With Pistachios and Cipollini Onions

See original recipe at: well.blogs.nytimes.com
kept byjohnnygrizz
recipe bywell.blogs.nytimes.com
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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)

See original recipe at well.blogs.nytimes.com

 

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