Sunday, September 24, 2006

Roasted Onions and Brussel Sprouts

A simple and delicious side dish, especially great with a roasted chicken. After all, the oven is already hot!

Roasted Onions & Brussel Sprouts:
(serves 2 as a side dish)
1 large (almost 1 lb) yellow or white onion, peeled and chopped into half moons
1 lb fresh, raw brussel sprouts, stems cut off, cut in half if large
1/4 cup olive oil
1-2 tbs sea salt (or to taste)
2 tsp fresh ground black pepper

Heat oven to 400. Meanwhile, toss sprouts, onion slices, olive oil and salt & pepper on a baking sheet just enough to coat. Spread sprouts around sheet, cut side down. Arrange onions around the sprouts. Roast long enough to get good browning/carmelization and onions are soft and sweet.

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