Garlic Roasted Brussels Sprouts

2 pounds fresh Brussels sprouts, cut in half (or quarters if sprouts are large)
6 garlic cloves, rough chopped
1 medium red onion, sliced
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper

Preheat oven to 450°F.  Line a baking sheet with aluminum foil.

Add Brussels sprouts, onions and garlic to pan.  Drizzle with olive oil.  Sprinkle with salt and pepper.  Toss with clean hands, until coated.  Wiggle the pan until Brussels spouts are in a single layer. Bake 20-25 minutes until fork tender.

Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
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