Beth’s Roasted Brussels Sprouts

Ok I admit it; I'm not as young as I used to be. So after weeks of making popcorn, cookies, tofu moose, Crunchy Asian salad, cookies and bread for bakes sales, Christmas gifts and food for parties the idea of making cookies for the Boy Scout's party made me want to cry. I let The Husband in my kitchen. The cookies were burnt, hard and the kitchen was a mess. But I did get to clean up the Mailing Station, which is a table set up in the dining room covered in holiday paper, ribbons, boxes, bows, bubble wrap….you get the idea. This was important since The Relatives are coming for Christmas dinner. A week early. Holy Shit!! Yes, I nearly fell to the floor- a week early in the middle of Christmas Rush is not exactly what I wanted but if sacrificing the Boy Scouts’ cookies for their Christmas party was the price I had to pay I can live with that, after all they camp outside and eat dirt. Since The Relatives are coming early I had to pull together a menu fast and saw Brussels sprouts on sale at the organic grocery near my house. I hope they like Brussels sprouts! If not we have a few cookies from Ken’s batch left over.

Beth’s Roasted Brussels sprouts

I’ll make a double batch since I’ll have 8 for dinner.

Ingredients

· 2 small red onions, sliced into 1/4-inch wedges

· 3 tablespoons olive oil

· Coarse salt and ground pepper

· 2 pints Brussels sprouts, trimmed and halved

Directions

1.    Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 tablespoon olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.

2.    In same bowl, toss Brussels sprouts with remaining 2 tablespoons olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes. Serves 4.