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| Brussels Sprouts with Roasted Red Onion |
| When you cut the onions, the trick to keeping the wedges in tact is to leave the root end in tact. It’s also the best way to dice an onion without having the onion escaping from your grasp. Ingredients 4 lbs. red onion 1 1/2 lbs. Brussels sprouts 1/4 cup olive oil coarse salt freshly ground black pepper Method Preheat oven to 450° Trim the onions and cut each lengthwise into 6 wedges. Trim the Brussels sprouts. Add both to a large bowl with the olive oil and salt and pepper. Stir to coat and arrange in a single layer on a half sheet pan. Roast for 20 minutes, then turn the onions and reposition the Brussels sprouts.Roast for another 20 minutes until the Brussels sprouts are tender and the onions are just tender and the edges begin to caramelize. Serve hot. |