Roasted Brussels Sprouts
This classic holiday side works all winter- I like adding a few ounces of cubed pork belly for good measure.Print this recipe
Classic Roasted Brussels Sprouts
|1||Red onion, cut into 1/2" thick slices|
|4 ounces||Pork belly, diced into 1" cubes (optional)|
|2 Tbsps||Olive oil|
|1 lb.||Brussels sprouts|
|Salt and pepper||To taste|
- Preheat oven to 380F.
- Cut the stem of the sprouts off, then in half lengthwise. Toss sliced onions and sprouts into olive oil with slat and pepper (and pork, if using). Place in an even layer on your cookie sheet and bake until the sprouts are tender.