Roasted Brussels Sprouts

Double this recipe to feed a larger group.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Brussels Sprouts

Photography: Clive Streeter

Source: Everyday Food, November 2003


  • 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


  1. 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.

  2. 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.


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