Roasted Brussels Sprouts With Garlic and Onions
photo by teresas
- Ready In:
- 10 ounces Brussels sprouts
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1⁄2 tablespoon olive oil
- salt and pepper
- Preheat the oven to 450degrees. Remove any wilted or yellowed leaves from the brussel sprouts and trim the stem close to the heads. Cut each vertically into thin slices.
- Break the onion into rings and add to the sprouts along with the garlic and a light sprinkling of salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil. Spread out evenly in a non stick baking dish. I think you could also spray a baking sheet or line it with foil.
- Bake for about 15 minutes or until the vegetable are lightly browned and tender, stirring once or twice as they roast.
Questions & Replies
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YUM!! I am not usually a fan of brussels sprouts, so I seldom make them, but my DH wanted some. I love roasted veggies, so I tried this method of cooking and love it! The roasting process bring out a great flavor in the sprouts that my DH and I both enjoy a lot---I will definitely be making this recipe many times!
We really enjoyed this. I had some frozen sprouts from Trader Joes...the cooking instructions on the bag was really close to this recipe without the onions and garlic...cooking time was for 20-25 mins so that is what I did. They were little sprouts so I kept them whole. They did brown up but DH thought they were on the mushy side where I thought they were just right. Thanks for posting. :)
Pretty darn good! I've been trying to eat more vegetables lately, and sprouts are one of the freshest looking veggies in the late winter. Roasting them is definitely the way to go, it brings out the sweet flavors, without releasing the sulfur that produces the smell most often associated with this vegetable. Slicing them really helped the cooking go fast, in fact, I found that the 15 minutes listed here was a bit to long, mine were ready at 10. I used a maui onion, and the combination was really good. Thanks for posting an easy, weeknight friendly recipe!
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