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Roasted Brussels Sprouts & Red Onions with Balsamic Vinegar by


1 lb. Brussels sprouts, trimmed and quartered
1 Tbls. Olive oil
1 lb. red onions, thickly sliced
3 Tbls. Balsamic vinegar


Heat oven to 450 F.
Line a baking sheet with foil.
Toss sprouts with oil and spread on the baking sheet. Roast in top third of oven, stirring occasionally, 12 minutes.
Add onions to the pan, tossing to combine and roast until veggies are tender and golden, about 10 minutes longer. Drizzle with vinegar, toss and roast 2 minutes longer. Transfer to serving dish and season with salt and pepper.

Servings: 6

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