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Roasted Brussels Sprouts

These tiny cabbage cousins are an essential side dish to a true Thanksgiving feast.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Clive Streeter

Source: Everyday Food, November 2003

Ingredients

  • 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

Directions

  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.

Cook's Notes

Double this recipe to feed a larger group.

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