Roasted Brussels Sprouts
Double this recipe to feed a larger group.
- 2 small red onions, sliced into 1/4-inch wedges
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 2 pints brussels sprouts, trimmed and halved
Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 tablespoon olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.
In same bowl, toss brussels sprouts with remaining 2 tablespoons olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.
SourceEveryday Food, November 2003