ROASTED BRUSSELS SPROUTS
4 servings
Cooking Brussels sprouts with high heat encourages them to brown and crisp.
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
Arrange the Brussels sprouts in a single layer, cut sides down. Roast until golden brown and crisp, 20 to 25 minutes.