Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Brussels Sprouts 3.7 (140) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Clive Streeter Prep Time: 10 mins Total Time: 1 hrs Servings: 4 These tiny cabbage cousins are an essential side dish to a true Thanksgiving feast. Ingredients 2 small red onions, sliced into ¼-inch wedges 3 tablespoons olive oil Coarse salt and ground pepper 2 pints Brussels sprouts, trimmed and halved Directions 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. Cook's Notes Double this recipe to feed a larger group. Rate it Print