RED-WINE-GLAZED RED ONION WITH BRUSSELS SPROUTS

By LYNNE ROSSETTO KASPER

Last update: November 19, 2008 - 1:28 PM

Serves 8 to 10.

• 4 medium red onions (2 to 21/2 lb.), peeled and cut in 6 wedges each

• 11/2 lb. Brussels sprouts, cut from top to bottom into 1/4 -in.-thick slices

• 4 branches of fresh thyme

• Leaves from 2 (4-in.) sprigs of fresh rosemary

• Generous 1 tsp. fennel seeds, ground

• 3 canned tomatoes, drained

• About 1/3 c. dry red wine

•1/4 c. good-tasting extra-virgin olive oil, and more if needed

• Salt (ideally kosher salt) and freshly ground black pepper

• 4 large cloves garlic, coarsely chopped

• Water

Directions

Preheat oven to 450 degrees. Cover a large shallow roasting pan (a half-sheet pan is ideal) with foil. Scatter the onions, sprouts, herbs and fennel and crush the tomatoes to cover the entire pan (this helps them brown rather than steam). Pour in the red wine and olive oil and toss everything so ingredients are coated with the oil.

Sprinkle a generous amount of salt and pepper over the vegetables and put them in the oven. Roast about an hour, turning the pieces several times and basting everything with the pan juices. After about 20 minutes, add the garlic. If pan juices threaten to burn, add 1/3 to 1/2 cup water and scrape up any brown glaze with a spatula. Baste it over the vegetables.

They're done when the sprouts are tender when pierced with a knife and the vegetables are brown. Reheat the vegetables in a skillet on top of the stove or in a hot oven. Serve them hot, warm or at room temperature, basted with their pan juices.

Nutrition information per serving of 10:

Calories 54 Fat 1 g Sodium 66 mg

Carbohydrates 11 g Saturated fat 0 g Calcium 54 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable.