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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Roasted Brussels Sprouts & Onions

(sorry I don’t have exact measurements for this one….)


Brussels Sprouts for 4 (enough to fill bottom of 9 x 13 pyrex dish)

3 onions, sliced

Olive Oil



Preheat Oven to 450°

Trim ends off Brussels sprouts, and remove dirty leaves from top layer. If they are small, leave whole. If they are large, cut in half.

Coat with olive oil, add salt to taste.

Roast for 1/2 hr. turning once if you remember.

After 1/2 hr. add onions and reduce heat to 400°

Cook for another 1/2hr (1 hr total)


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