I made brussels sprouts for the first time ever the other day, and you wouldn’t guess where I got the recipe inspiration from – the back of the package. I bought Archer Farms fresh Brussels Sprouts and I had half a red onion left over from another recipe. Brussels sprouts are high in vitamin C and vitamin K!
This recipe is super easy breezy!
First, preheat your oven to 400 degrees Fahrenheit. Cut each of the fresh brussels sprouts in half. Also cut into thin strips one-fourth of a large red onion. I also ended up cutting 2 Thai peppers for kick, but that is optional.
Second, gather your cut brussels sprouts and onion strips (and peppers) into a mixing bowl. Drizzle in some olive oil, sprinkle in a little bit of salt, and shake in some black pepper. Toss this mixture around until everything is mostly coated (thinly) with the olive oil.
Spread the mixture onto a baking pan. When your oven is heated to 400 degrees, place the tray on the top rack. Set your timer to 10 minutes. When the timer dings, take out your tray and rotate the brussels sprouts so that they get evenly roasted. Put the tray back in and set the timer for another 8 minutes.
When that 8 minutes is up, turn the oven off, but leave the tray in the oven for another minute or two. Finally, take the tray out and let your roasted brussels cool (be sure to protect your counter with a potholder!).
And, you’re done! This makes an excellent side dish or a part of a meal of fluffy quinoa and soup 🙂 Enjoy!