Roasted Brussels Sprouts

Let's Cook

1. Step 1.

   Preheat the oven to 425°F. For easier cleanup, line a rimmed baking sheet with parchment paper. Toss together on the sheet: 1½ pounds Brussels sprouts, trimmed and halved through the stem; (1 red onion, cut into ½-inch-thick wedges); 5 garlic cloves, smashed; 3 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper

2. Step 2.

   Arrange the Brussels sprouts in a single layer, cut sides down. Roast until golden brown and crisp, 20 to 25 minutes.