A mellow, slighlty sweet side dish for your next holiday meal . . or weeknight dinner. Also great for meal prep and yummy cold on a salad. Paleo and whole30 friendly.
Course:
Side Dish, Vegetable
Keyword:
brussels sprouts, holiday, red onion, roasted vegetable
Servings: 4servings
Calories: 134kcal
Ingredients
2medium red onions
½lb.Brussels sprouts
3tablespoonsbalsamic vinegar
3tablespoonsolive oil
½teaspoonslat
½teaspoonground black pepper
Instructions
Preheat oven to 425F degrees.
Peel dry and tougher layers from red onions, cut into quarters (or “eighths”) keeping a bit of the root/stalk end intact, if possible.
Remove any tougher outer leaves from Brussel sprouts, slice in half lengthwise, leaving a bit of the stalk end intact.
In medium bowl, dress sprouts and onions with balsamic vinegar, olive oil, salt and pepper; toss gently to ensure even coverage without breaking them up.
Spread out vegetables on a foil-lined, rimmed baking sheet in a single layer. Drizzle with any remaining liquids left in the bowl.
Roast at 425F degrees (can go up or down 25 degrees based on whatever else in oven) for approximately 20 to 30 minutes, turning vegetables at midway point with a spatula.
Will be “done” when vegetables have browned and caramelized to your desired preference, could vary a bit based on oven temp.
Remove from oven and let cool for 2 minutes, serve as a side dish or as otherwise desired.