This easy recipe brings out the sweet side of Brussels sprouts, and is the perfect side dish for a holiday dinner.
1 1/2 pounds Brussels sprouts, trimmed and halved
2 small red onions, cut into wedges
2 tbsp olive oil
2 tbsp chopped fresh rosemary leaves (or 1 tsp dried)
2 packets True Lemon
1/2 cup grated pecorino romano cheese
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp apple cider vinegar
- Preheat oven to 425 degrees.
- Toss Brussels sprouts and onions together with oil, rosemary, salt, and pepper, and arrange in 1 layer on 2 shallow baking sheets. Roast in middle of oven, stirring occasionally, until spouts are golden brown, about 20 minutes.
- While still hot, toss with cider vinegar, True Lemon, and grated romano cheese and season with additional salt and pepper as desired.