Roasted Brussels Sprouts And Red Onions Food

ROASTED SPROUTS AND ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Tip the onions and sprouts onto a baking sheet, drizzle on the olive oil, sprinkle with salt and pepper and toss.
• Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving.

BRUSSELS SPROUTS AND ROASTED RED ONIONS

Steps:

• Preheat oven to 425° F.
• Trim onions, keeping root ends intact, and cut each lengthwise into 6 wedges, keeping wedges intact. In a large bowl toss onions with oil and salt and pepper to taste. In 2 shallow baking pans arrange onions in one layer and roast in upper and lower thirds of oven 20 minutes. Carefully turn onions over and switch position of pans. Roast onions 20 minutes more, or until just tender and some edges are golden brown.
• Trim Brussels sprouts and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook sprouts until just tender, 8 to 10 minutes, and drain in colander. Transfer sprouts to ice water to stop cooking and drain in colander. Vegetables may be prepared up to this point 1 day ahead and chilled separately, covered.
• In a small bowl stir together mustard and water. In a 12-inch heavy skillet cook onions and sprouts in butter over moderately high heat, stirring, until heated through and stir in mustard mixture and salt and pepper to taste.

ROASTED BRUSSELS SPROUTS WITH GARLIC AND ONIONS

Steps:

• Preheat the oven to 450degrees. Remove any wilted or yellowed leaves from the brussel sprouts and trim the stem close to the heads. Cut each vertically into thin slices.
• Break the onion into rings and add to the sprouts along with the garlic and a light sprinkling of salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil. Spread out evenly in a non stick baking dish. I think you could also spray a baking sheet or line it with foil.
• Bake for about 15 minutes or until the vegetable are lightly browned and tender, stirring once or twice as they roast.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees.
• In large bowl toss Brussels sprouts, onion, and pecans with oil, salt, herbes and pepper until coated. Spread mixture over large ungreased jellyroll pan.
• Roast, stirring once, until sprouts are browned and tender, 20-25 minutes. Transfer to serving bowl; toss with butter to coat.

CHEF JOHN'S ROASTED BRUSSELS SPROUTS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.
• Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
• Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes.
• Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.

ROASTED BRUSSELS SPROUTS AND RED ONIONS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Line jellyroll pan with foil.
• In large bowl, toss sprouts and onion with oil, sugar, salt and pepper.
• Spread in single layer in pan.
• Roast 35 minutes, stirring halfway through cooking time, until sprouts are tender and lightly browned.
• Remove from oven.
• Drizzle with vinegar; toss well.