So, I love me some good brussel sprouts. But I don’t always love the mess that has to be cleaned up after pan-frying them. Therefore, I recently tried baking them. And you know, they were pretty good! I added a couple other veggies to the mix, making it more diverse of a dish. Enjoy the simplicity of this tasty, nutritious dinner side dish!
Roasted Brussel Sprouts, Potatoes, and Onions
- 1 yellow onion, chopped into large chunks
- 4 russet potatoes, chunked (skin left on)
- 20-30 brussel sprouts, chopped in half
- Olive oil
- Balsamic vinegar
- Soy sauce
- 1 Tbsp minced garlic
- Black pepper
Preheat oven to 350 degrees. Grease a 9”x13” baking dish with olive oil. Place chopped vegetables in dish and drizzle generously with vinegar and soy sauce. Sprinkle garlic and desired amount of seasonings over the vegetables. Place in oven and bake for 40 minutes, until vegetables are browned and potatoes appear soft.