This dish has been our family’s favorite during the holidays. My son and husband will always wanted me to cook a lot as each of them can finish a one-pound dish. Some I always making sure that I cooked more than we can finish. Well, I hope you will enjoy it as much as we did.
2¼ pounds fresh Brussel Sprouts, ragged outer leaves removed
4 cloves garlic, peeled and finely chopped
1 medium red onion, peeled, halved and sliced
3 tablespoons pure extra virgin olive oil, divided
¾ teaspoon salt
½ teaspoon black pepper
½ lemon, juiced
1½ teaspoons honey
1 tablespoons balsamic vinegar
½ teaspoon crushed chilies flakes (optional)
Grated Parmesan cheese to taste (optional)
Preheat oven to 425°F. Line a baking sheet with aluminum foil or a glass baking dish.
Place the trimmed Brussel sprouts, sliced onions and garlic in a mixing bowl with ½ portion extra virgin olive oil, salt, crushed chili flakes (optional) and black pepper. Toss until all seasoning coated well on the Brussel sprouts. Pour into the prepared baking sheet/glass baking dish and bake for 25 minutes until tender.
Remove from the heat into a serving dish and add lemon juice, honey and balsamic vinegar and toss to coat evenly well. If needs more salt add now and toss well. Serve.