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Mom's Brussels Sprouts with Red Onions
1 pound
brussels sprouts
1 large red
onion
2 tablespoons
olive oil
1 tablespoon
kosher salt
Preheat your
oven to 350°F.
Trim the
brussels sprouts, removing the outermost layer of leaves if they are
ragged or discolored. Use a
paring knife to cut a small x in the base of each brussels sprout.
Thinly slice the red onion.
Spread the
brussels sprouts and red onion evenly on a baking sheet.
Drizzle with olive oil.
Sprinkle with kosher salt.
Bake in the
oven for about 20 minutes, or until the Brussels sprouts are fork tender.
Serve warm.
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