1 pound Brussels Sprouts, washed and cut in halves
1 tbsp Butter
1 Onion, cut into big wedges
1/2 clove Garlic, chopped into big pieces
Preheat oven to 425*.
Sweat the onion and garlic in butter, about 4-5 minutes. Add brussels sprouts and saute for a minute more, adding salt, pepper, and paprika. Transfer to a large cookie sheet, and roast, uncovered, for 35 to 40 minutes. Serves 4-6.