Roasted Brussels Sprouts

This classic holiday side works all winter- I like adding a few ounces of cubed pork belly for good measure.

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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


  1. Preheat oven to 380F.
  2. 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.