Roasted Brussels Sprouts and Red Onions

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Roasted Brussels Sprouts and Red Onions

 

2-1/2 pounds brussels sprouts, trimmed and halved

1 pound red onions, cut into 1/3-inch-thick slices

2 tablespoons olive oil

1/2 teaspoon caraway seeds, toasted

2 tablespoons apple cider vinegar, or to taste (may substitute lemon juice)

 

Preheat oven to 400 degree F. Toss together brussels sprouts, onions, oil,

and caraway seeds; season with salt and pepper. Arrange in a single layer

on a large shallow baking pan. Roast in lower third of oven, stirring

occasionally, until very tender and crisp, about 35 minutes. Transfer to a

serving bowl and toss with vinegar; salt and pepper to taste.

 

Makes 8 servings.