Roasted Brussels Sprout and Rosemary Red Onions
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Lori Powell
Forget the Brussels sprouts you knew as a kid - when roasted, they become addictively sweet and tender.
- Preheat oven to 425F.
- Toss Brussels sprouts and onions together with oil, rosemary, salt, and pepper, and arrange in 1 layer on 2 shallow baking sheets. Roast in middle of oven, stirring occasionally, until spouts are golden brown, about 20 minutes.
- Toss with cider vinegar and season with additional salt and pepper as desired.