Ingredients
Scale
- 1 pound Brussels sprouts
- 1 red onion
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon reduced balsamic vinegar
Instructions
-
Preheat the oven
Preheat the oven to 425°F (220°C). -
Prepare the vegetables
Cut the Brussels sprouts in half and slice the red onion into chunks. -
Season
Place the Brussels sprouts and onions on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss well to coat evenly. -
Roast
Roast for about 40 minutes, or until the Brussels sprouts are fork-tender and the outer leaves are crisp. -
Finish with balsamic
Remove from the oven and toss the vegetables with the reduced balsamic vinegar. -
Serve
Serve warm as a side dish.
Notes
- Arrange the Brussels sprouts cut-side down for maximum caramelization.
- Add toasted walnuts, pecans, or parmesan for extra texture.
- If you don’t have balsamic reduction, simmer balsamic vinegar in a small saucepan until it thickens.
- This dish pairs well with roasted meats, grain bowls, or holiday meals.
