Recipe: Oven-Roasted Brussels Sprouts (with onion, garlic and thyme)

OVEN-ROASTED BRUSSELS SPROUTS

1 pound small- to medium-sized Brussels sprouts
2 tablespoons olive oil
1 yellow onion, julienned
3 cloves garlic, chopped
2 teaspoons chopped fresh thyme
1 teaspoon freshly cracked black pepper
2 tablespoons red-wine vinegar
Salt (to taste)

Preheat oven to 350 degrees F.

Score bottoms of the Brussels sprouts with an X.

Heat the olive oil in a large, oven-proof skillet over high heat until smoking hot. Remove pan from heat and add the onion and garlic. Return to heat and quickly saute for 1 to 2 minutes, or until very fragrant.

Add brussels sprouts and toss to mix well.

Place pan in oven and roast vegetables for about 15 minutes. Remove pan from oven, add the thyme, pepper and vinegar and return pan to oven. Cook just until sprouts are tender, about 5 more minutes. Remove pan from oven and season to taste with salt. Transfer to a warmed serving platter and serve immediately.

Makes 4 servings
Adapted from source: Caprial's Bistro-Style Cuisine by Caprial Pence