Roasted Brussels Sprouts and Red Onions

READY IN: 50mins
Recipe by KateL

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

Top Review by 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.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a