Brussels Sprouts with Onions
- 1/4 cup olive oil
- 16 Brussels sprouts - trimmed and halved
- 1 clove garlic thinly sliced
- 1 onion thinly sliced
- 1-1/2 tablespoon cider vinegar (adjust to your taste)
- 1 teaspoon thyme
- salt and pepper to taste (I use seasoned salt and pepper)
Preparation time 15mins
Cooking time 35mins
Position rack to center of oven and heat oven to 450 degrees.
Toss the sprouts with the 2 tablespoons of oil and season generously with salt and pepper. Roast sprouts in oven in a single layer on a large rimmed baking sheet or pan (cake pan will work) stirring once or twice until tender 20-25 minutes.
While the sprouts are roasting:
Heat 2 tablespoons of olive oil in a 5 qt. pot over medium heat. Add the onions and garlic, and cook until the onions begin to brown 5-7 minutes.
Sprinkle onions with salt and pepper and continue to cook stirring and scrapping bottom of pot until onions are tender (20-25 minutes). Stir in vinegar and cook 1 minute. Stir in thyme and season to taste (salt and pepper).
When sprouts are tender remove from oven and toss with the onions. Season to taste with salt and pepper and vinegar and serve.