I hated brussels sprouts as a kid. I grew up in an Irish household, and brussels sprouts meant boiled, with a little salt and a little bit of pepper – the same version of cabbage we got with our corn beef on St. Patrick’s Day. My childhood brussels sprouts were: gray, mushy, bland, smelly.
And then, as an adult, I tried roasted brussels sprouts, probably at some restaurant somewhere. Roasted vegetables have somehow made it back onto our tables. (Thank God!) And why not? They are salty, slightly sweet (in that caramelized vegetable way), crispy on the outside, tender on the inside. Easy to make, satisfying, healthy, delicious. These are so scrumptious, you might even get your kids to eat them (and actually like them, although they will never admit it!).
Start with halved (or quartered) brussels sprouts. The onions add a nice sweetness, when roasted.
Let the veggies get slightly browned (but watch them so that they don’t burn!).
Lovely, green, roasted brussels sprouts!
- 1 lb fresh brussels sprouts, ends cut off and halved
- 1 medium or ½ large onion, sliced
- 2 TBSP olive oil
- 1 tsp salt
- Preheat oven to 425
- On an aluminum foil lined baking sheet. rub the olive oil and ¾ tsp salt into the brussels sprouts and onions. Spread the veggies into an even layer on the baking sheet. Roast for 20-30 minutes, until brussels sprouts are beginning to brown (but not burned). Sprinkle salt (about ¼ tsp) on brussels sprouts when they come out of the oven.