Roasted Brussels Sprouts




  1. Preheat oven to 375°.
  2. Spread 1 tablespoon olive oil over the bottom of a 9x13 oblong baking dish or a 10 to 13-inch cast iron skillet; set aside.
  3. Wash and trim Brussels sprouts.
  4. To trim, slice off the bottom of the stem and remove any loose or damaged leaves.
  5. Slice the sprouts vertically in half and place in a large mixing bowl. If the sprouts are extremely large in size, slice vertically into thirds.
  6. Add onion slices to the bowl.
  7. In a small bowl, whisk together olive oil, garlic, balsamic vinegar, salt, and black pepper.
  8. Pour the marinade over the Brussels sprouts and onion slices and toss lightly.
  9. Spread the sprouts over the bottom of the baking dish.
  10. Bake, uncovered for 30 to 40 minutes, tossing once about 15 minutes into the baking time.
  11. Roast until sprouts are nicely browned and easily pierced with a paring knife.
  12. Serve.

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