-
2 Meyer lemons
-
1 pound Brussels sprouts, trimmed and quartered
-
1 (16 ounce) package shelf-stable gnocchi
-
1 cup thickly sliced shallots
-
4 tablespoons extra-virgin olive oil, divided
-
½ teaspoon ground pepper, divided
-
¼ teaspoon salt, divided
-
¼ cup slivered oil-packed sun-dried tomatoes
Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette
In this quick vegetarian dinner recipe, you can skip boiling the gnocchi--they'll cook through while roasting on the sheet pan with the rest of the ingredients. If you can't find Meyer lemons, use 1 small regular lemon in Step 2 and use 4 teaspoons lemon juice and 2 teaspoons orange juice in Step 4.
Nutrition Information
266
Calories
44g
Carbohydrates
17g
Protein
670mg
Potassium
9g
Fiber
5g
Sugar
You May Also Like
Vegetarian Shepherds Pies
These mini vegetarian shepherd's pies feature lentils, carrot and corn, crowned with a velvety mashe...
Air Fryer Bratwurst with Onions & Peppers
Juicy pork bratwursts star in these healthy sandwiches. Topping them with onions, peppers and a spic...
Middle Eastern Lamb Stew
This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finishe...