Roasted Brussels Sprouts

2 small red onions, sliced into 1/4 inch wedges
3 Tbs. olive oil
Coarse salt and ground pepper (I use sea salt)
2 pints Brussels sprouts, trimmed and halved

Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 Tbs. olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.
In the same bowl, toss Brussels sprouts with remaining 2 Tbs. olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.

2 small red onions, sliced into 1/4 inch wedges
3 Tbs. olive oil
Coarse salt and ground pepper (I use sea salt)
2 pints Brussels sprouts, trimmed and halved

Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 Tbs. olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.
In the same bowl, toss Brussels sprouts with remaining 2 Tbs. olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.