Roasted Brussels Sprouts

Brussels sprouts have an unfair bad rap. They're not the nasty cabbage minis your grandmother boiled into oblivion when you roast them like this. The recipe also works for broccoli and cauliflower florets! Prep time 10 minutes, cook time 20 minutes, serves 4.

Ingredients:

• 1 lb Brussels sprouts
• 1/2 red onion, thinly sliced
• 1 T extra-virgin olive oil (garlic-infused makes it extra amazing)
• 1 t salt, adjusted to taste; skip it if you're eating really clean
• 2 cloves garlic, minced (or 1 t from the jar)

Directions:

• Preheat the oven to 400°F.
• Slice the sprouts in half, or in quarters if they're really big.
• Mix everything up in a big old bowl.
• Spread it on a big cookie sheet (covered with foil if you're feeling lazy about cleanup).
• Roast for 20 minutes.
• Optional decadence, if you have room in your macros: sprinkle with crumbled bacon and/or drizzle with balsamic vinegar.
• Enjoy!