Roasted Brussels Sprouts
10m prep 25m cook 35m ready
4 servings Cooking Brussels sprouts with high heat encourages them to brown and crisp.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1½ pounds Brussels sprouts, trimmed and halved through the stem
- (1 red onion, cut into ½-inch-thick wedges)
- 5 garlic cloves, smashed
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Let's Cook
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Step 1.
Preheat the oven to 425°F. For easier cleanup, line a rimmed baking sheet with parchment paper. Toss together on the sheet: 1½ pounds Brussels sprouts, trimmed and halved through the stem; (1 red onion, cut into ½-inch-thick wedges); 5 garlic cloves, smashed; 3 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper
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Step 2.
Arrange the Brussels sprouts in a single layer, cut sides down. Roast until golden brown and crisp, 20 to 25 minutes.
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