Roasted Brussels Sprouts

30 Brussels sprouts, stem ends trimmed and loose outer leaves discarded
1/2 onion, sliced
1/4 cup plus 2 tbsp extra virgin olive oil
2 garlic cloves, minced
1 tsp salt
1/4 tsp black pepper

Preheat oven to 400 degrees.  Fill a large pot halfway with water and bring to a boil over high heat.  Add the Brussels sprouts and cook for 2 minutes to blanch.  Remove with a slotted spoon and drain in a sieve.  Pat the Brussels sprouts dry with paper towels or a kitchen towel. 

Place the Brussels sprouts an onion slices in a rimmed baking sheet.  Drizzle the oil over the vegetables and toss to coat.  Sprinkle with the garlic, salt, and pepper. 

Bake until lightly crispy, 30 to 35 minutes, turning halfway through.

Serves 4