Roasted Brussels Sprouts And Red Onions Recipes

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.

Steps:

• Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 tablespoon olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.
• In same bowl, toss Brussels sprouts with remaining 2 tablespoons olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.

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.

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.

Steps:

• PREPARATION For Pickled Onions: Bring rice wine vinegar to a boil in a small saucepan. Add sugar and salt, and stir until dissolved. Turn off heat and let mixture cool for about 5 minutes. Put diced onion in a large heatproof container, and pour vinegar mixture over. When mixture is room temperature, refrigerate for at least a day. For Brussels Sprouts: Preheat oven to 425°F. Cut pastrami into strips roughly ¼ inch wide and 2 inches long. Melt butter in a large skillet or saute pan over medium heat. Add pastrami and cook over medium heat until browned fat has rendered out, about 3 minutes. Pour pastrami and fat into a large heatproof mixing bowl. Add Brussels sprouts, salt and pepper, and toss to combine. Line two large baking sheets with foil and spread Brussels sprouts out on them in a single layer. Don't crowd the pans. Roast for 35 minutes, removing pans from the oven at the 20 minute mark to move the Brussels sprouts around a little, then rotating the pans from top to bottom rack before putting them back in the oven for the remaining 15 minutes. Brussels sprouts will be dark brown and crispy around the edges. Strain the pickled red onions and reserve ½ cup of pickling liquid. As soon as the Brussels sprouts come out of the oven, toss them with the red onions and the ¼ cup of liquid while they're still warm. Serve immediately.

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.