January 3, 2017
3 cups Maas River Farms Brussels sprouts, cut in half
6 garlic cloves, rough chopped
1 medium red onion, sliced
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
Preheat oven to 450°F.
Line a baking sheet with aluminum foil.
Add Brussels sprouts, onions and garlic to pan.
Drizzle with olive oil. Sprinkle with salt and pepper.
Toss with clean hands, until coated.
Wiggle the pan until Brussels sprouts are in a single layer.
Bake 40 minutes until fork tender