Roasted Brussels Sprouts
These tiny cabbage cousins are an essential side dish to a true Thanksgiving feast.
- Total Time:
- Servings: 4
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
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.