Roasted Brussels Sprouts with Red Onion and Thyme Recipe by Mangia
Roasted Brussels Sprouts with Red Onion and Thyme
If you have never roasted Brussels sprouts, try this recipe a good one any time in the fall, and especially for Thanksgiving.
Ingredients
- 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
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Bring a large pot of salted water to a boil.
- Trim the stems on the Brussels sprouts. Add the sprouts to the boiling water, and blanch for 5 minutes. Drain.
- 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.
- Peel the red onions and slice them into one-quarter-inch-thick rounds. Toss with the remaining olive oil and salt and pepper. Place the onions in a single layer on another baking sheet.
- Roast the sprouts until tender and browned, about 20 minutes; roast the onion slices until browned and tender, too, about 30 minutes.
- When ready to eat, put the sprouts in a serving bowl, add the roasted
- onions, and toss to combine.
