Roasted Brussels Sprouts with Onions, Patsy’s Italian Restaurant Italian Family Cookbook

No one made Brussels sprouts like my Aunt Anna. She was roasting them long before you saw it done on television cooking shows. These were the first side dish to disappear from the table at a big dinner - it seemed that she should never make enough to satisfy us. We still make them today, in her honor, and we still go through a big bowl in no time flat.

Ingredients:
¼ cup plus 1 tablespoon extra-virgin olive oil
1 medium yellow onion, peeled and diced
Two 10-ounce containers Brussel Sprouts, trimmed, rinsed and under cold water but not dried
Salt and freshly ground black pepper

1. Preheat the oven to 450°F

2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Transfer to plate.

3. Heat the remaining 1/4 cup oil in the skillet over medium heat. Add the Brussels sprouts and stir. Transfer go the oven and roast, stirring every 5 minutes or so, until the sprouts are tender and nicely browned, 18 to 22 minutes. If the sprouts brown too quickly, add a few tablespoons of water to the skillet.  During the last few minutes stir in the onion. Season to taste with salt and pepper. Transfer co a serving dish and serve hot.