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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Brussels Sprouts and Red Onions Recipe

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This recipe for Roasted Brussels Sprouts and Red Onions is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb Brussels sprouts, trimmed and halved
4 small red onions, quartered or eighths
2 tbsp. olive oil
2 tbsp. fresh rosemary leaves
1 tsp. kosher salt
1/2 tsp black pepper
1 tbsp. apple cider vinegar
Directions:
Directions:
1) Preheat oven to 425º

2) Line two baking sheets with aluminum foil. Toss sprouts, onions, oil, rosemary and salt and pepper. Arrange in a single layer on the baking sheets and roast in the middle of the oven. Stir occasionally and rotate pans as needed, until sprouts are golden brown, about 20 minutes.

3) Toss with cider vinegar and adjust salt and pepper.
Personal Notes:
Personal Notes:
This is a roasted version of the sautéed Brussels sprout recipe. It is also very similar to the broccoli and sausage pasta recipe. Both are simple, but tasty and make you look like a chef.

 

 

 

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