Roasted Broccoli, Brussels Sprouts, and Onions. Remove the core end of the brussels sprouts and slice them in half. Place veggies in a single layer on a parchment lined sheet tray with sides. Roasted veggies are the best side dish.

One major roasting staple at our house is broccoli, here I've added Brussels sprouts and onion to mix things up. Cut onion into medium sized chunks. Mix all veggies in a bowl with the bacon grease and spices. You can cook Roasted Broccoli, Brussels Sprouts, and Onions using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Roasted Broccoli, Brussels Sprouts, and Onions

1. You need 1 lb of Brussels Sprouts.
2. You need 1 lb of Broccoli florets.
3. You need 1/2 each of onion.
4. It's 3 tbsp of bacon grease.
5. You need 1/2 tsp of black pepper.
6. You need 1 tsp of paprika.
7. It's 3/4 tsp of kosher salt.
8. Prepare 1 tsp of garlic powder.

A simple vegetable casserole that is very light, easy to make, and big on flavor. I used the broccoli,asparagus instead of green beans, onions, carrots (slice thin or they aren't done when everything else is. ) I also used chuncked cabbage instead of Brussels sprouts, and no mushrooms) I used dehydrated minced garlic, and dried basil. I put all seasonings in a small bowl and added three tablespoons butter and melted. The only thing missing in this pan was broccoli, but trust me, it's awesome in this mix.

Roasted Broccoli, Brussels Sprouts, and Onions instructions

1. Preheat oven to 400°F..
2. Cut off the brown ends of the Brussels sprouts and pull off any brown leaves. Cut off florets from stalk, but keep size the same as the sprouts. Cut onion into medium size chunks..
3. Mix all veggies in a bowl with the bacon grease, and spices..
4. Spread them out on sheet pan and roast for 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly and serve immediately..

Other options that would work well are turnips, rutabaga, Brussels sprouts, and celeriac. Toss the Brussels sprouts with the onions. Season to taste with salt, pepper, and vinegar, and serve. Remove any wilted or yellowed leaves from the brussel sprouts and trim the stem close to the heads. Cut each vertically into thin slices.