Brussels Sprouts and Roasted Red Onions

1. 1

   Preheat oven to 425 F.

2. 2

   Trim onions, keeping root ends intact, and cut each lengthwise into 6 wedges, keeping wedges intact.

3. 3

   In a large bowl toss onions with oil and salt and pepper to taste.

4. 4

   In 2 shallow baking pans arrange onions in one layer and roast in upper and lower thirds of oven 20 minutes.

5. 5

   Carefully turn onions over and switch position of pans.

6. 6

   Roast onions 20 minutes more, or until just tender and some edges are golden brown.

7. 7

   Trim Brussels sprouts and have ready a large bowl of ice and cold water.

8. 8

   In a large saucepan of boiling salted water cook sprouts until just tender, 8 to 10 minutes, and drain in colander.

9. 9

   Transfer sprouts to ice water to stop cooking and drain in colander.

10. 10

    Vegetables may be prepared up to this point 1 day ahead and chilled separately, covered.

11. 11

    In a small bowl stir together mustard and water.

12. 12

    In a 12-inch heavy skillet cook onions and sprouts in butter over moderately high heat, stirring, until heated through and stir in mustard mixture and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.