Roasted Brussels Sprouts and Red Onions

KateL's Note:

Entered for safe-keeping. From First, November 17, 2008.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 40 ounces fresh Brussels sprouts , trimmed and halved lengthwise (8 cups)
• 1 red onion , quartered and thinly sliced (1 1/2 cups)
• 3 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon white balsamic vinegar

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Line jellyroll pan with foil.
3. In large bowl, toss sprouts and onion with oil, sugar, salt and pepper.
4. Spread in single layer in pan.
5. Roast 35 minutes, stirring halfway through cooking time, until sprouts are tender and lightly browned.
6. Remove from oven.
7. Drizzle with vinegar; toss well.

Reviews

[Chef Smartypup]

I made these tonight. I only had about 3-4 cups of sprouts and they were huge, so I quartered them. I put the sprouts, slivered red onion, slivered shallot, only 1 tbsp. olive oil, kosher salt, fresh pepper and 1/2 tsp. sugar in a big zip lock to toss. It was delightfully delicious! The white balsamic finishes the dish with just the right amount of freshness. Sometimes I don't like the heavy taste of Brussels Sprouts, but this cooking method provided a light fresh and easy side dish.

[sofie-a-toast]

This just might be my new favorite way to make brussels sprouts! I also loved the idea of using tin foil - easy clean up and no more roasted brussels sprout shaped stains on my pans.

[ratherbeswimmin']

We like roasted veggies, but brussels sprouts have always been a hard sell in my family. I enjoyed this very much. I used 4 cups sprouts and kept the remaining indredients the same. The balsamic vinegar was a nice touch. The rest of my family, well it may be too much to ask for them to love brussels sprouts, but I'll keep trying.