Roasted Brussels Sprouts


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Servings: 4
  • 1 lb Brussels sprout (about 40)
  • 1 half red onion, peeled and sliced then
  • 4 garlic cloves, peeled and minced
  • olive oil
  • salt
  • pepper
  • red pepper flakes
  • Preheat the oven to 450 F°.
  • Remove any wilted or yellowed leaves from the Brussels sprouts and trim the stem close to the heads.
  • Cut vertically into thin slices.
  • Break the onion slices apart into rings and add to the sprouts along with the garlic and a light sprinkling of salt.
  • Drizzle with olive oil, toss the vegetables to coat them with oil, and spread out evenly in a thick skillet or non-stick baking dish. Bake for about 20 minutes, or until the vegetables are lightly browned and tender, tossing once half way through roasting.
  • Serve hot as a side dish.

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