I’ve never had brussel sprouts which is amazing since I love cabbage. Luckily, my local grocery store was having a sale on these small green bundles which made me think it was the perfect time to try them out. Besides, I needed something to go along with my steak and a burst of green would not only make the plate much more inviting to eat, but would give me the added veggie I needed for a healthy dinner.
To clean these guys, I peeled away the outer layers of the brussel sprouts and washed them under cool water. Then with a few quick chops, the sprouts were cut into wedges and ready to be roasted in the oven alongside some yummy onions. When the veggies were done baking, the outer layers were brown and crisp, and there was still plenty of vibrant green showing through which I loved because it looked so rustic. And I wasn’t surprised when I took my first bite that I would love these brussel sprouts; I will be making them again for sure.
- 10 brussel sprouts, cut into wedges
- 1/2 white onion, sliced
- vegetable oil
- Preheat the oven to 400 degrees F.
- Place the brussel sprouts and onions on a baking sheet and drizzle with oil. Add salt and pepper to taste. Toss the brussel sprouts and onions on the pan to ensure everything is coated with oil.
- Bake for 15 minutes or until golden brown on at least one side.
Recipe adapted from Savoring Life with Anna Costa