Balsamic adds a tangy punch that complements the smokiness of the roasted Brussels sprouts.
- 2 lbs. Brussels sprouts, ends removed and halved
- 1 red onion, thinly sliced
- 3 Tbs. olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3 Tbs. balsamic vinegar
- Heat oven to 400°F. Toss first 5 ingredients; season to taste. Spread out on rimmed baking sheet. Roast 30 min.
- Turn oven to broil. Broil 1 min. or until crisp. Remove from oven and drizzle with balsamic vinegar.