Roasted Brussels Sprouts

Roasted Brussels Sprouts

If you have never roasted Brussels sprouts, try this recipe—a good one any time in the fall, and especially for Thanksgiving. 

3 pounds Brussels sprouts 

3 tablespoons extra-virgin olive oil

2 tablespoons white wine

1 teaspoon dried thyme

Salt

Freshly ground black pepper

2 medium red onions

1. Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. 

2. Trim the stems on the Brussels sprouts. Add the sprouts to the boiling water, and blanch for 5 minutes. Drain.

3. In a medium bowl, toss the sprouts with some of the olive oil, just to coat, white wine, thyme and salt and pepper to taste. Place the sprouts on a baking sheet. 

4. Peel the red onions and slice them into ¼ -inch-thick rounds. Toss with the remaining olive oil and salt and pepper. Place the onions in a single layer on another baking sheet. 

5. Roast the sprouts until tender and browned about 20 minutes; roast the onion slices until browned and tender, too, about 30 minutes.

6. When ready to eat, put the sprouts in a serving bowl, add the roasted onions, and toss to combine. 

Prepping in advance: You can roast the sprouts and red onions several hours ahead of serving. Let cool, combine in a large bowl, and hold at room temperature.