Delicious Roasted Brussel Sprouts

If you haven't found a brussel sprouts recipe that's to your liking, try this one. It really sweetens them.
Serves 4

¾ lb. Brussel Sprouts
One thinly sliced onion

2-3 Tbs. Olive Oil

1 tsp. Kosher Salt (or to taste)

Preheat oven to 350 degrees. Center rack in the oven.

Coat a large shallow pan (such as a jelly roll pan) with olive oil.

Cut the bottoms off the brussel sprouts. Remove any yellowed leaves. If the brussel sprouts vary much in size, halve the larger ones. (or buy all smaller brussel sprouts. They tend to be less bitter.) Rinse.

Put the prepared brussel sprouts in a large bowl along with the onions, add enough olive oil (about 2 tbs.) to coat, stir, then add Kosher salt to taste and stir again. Put the brussel sprouts in the pan.

Place in the oven for about 20 minutes, stirring once or twice, until softened.

This brussel sprouts recipe is delicious and you might find yourself snacking on the leftovers the next day.

Variations:

Omit the onions.

Use this general technique to roast a variety of vegetables, including potatoes, sweet potatoes, beets, carrots, rutabagas, turnips, green beans, or asparagus.

Try mixing vegetables, such as carrots, rutabagas, turnips, brussel sprouts, and onions. (Either start the denser vegetables first and add the brussel sprouts later, or slice the root vegetables or cube into smaller pieces so that all the vegetables are finished cooking at the same time.Add about half a tsp. of dried thyme to the vegetables when stirring in the salt.