Allergen-Free Recipe - Roasted Brussels Sprouts

I was a late comer to Brussels sprouts but now pile them on the plate when available.  Roasting provides an extra dimension to the sprout that will keep you coming back to this recipe during sprout season.

1 lb. Brussels Sprouts
1/2 Red Onion, Diced
1/4 c. Olive Oil, Extra Virgin
Lemon Juice
Salt
Pepper

(1) Heat oven to 400 degrees F.

(2) Clean and trim Brussels sprouts.  Cut in half or in quarters so that each piece is approximately the same size.  Par boil Brussels sprouts for approximately 5 minutes.  Remove from water and set in a strainer or colander to allow to cool.

(3) Once cool, mix Brussels sprouts with diced onion, olive oil, salt, and pepper and place on a single row on a baking sheet.  Place in oven and bake for 20 to 30 minutes until the sprout is golden brown on one side.

(4) After removing from the oven, squeeze the juice of 1/2 lemon over the sprouts and toss.


  Click here to see the entire 2014 Allergen-Free Thanksgiving Menu.