Preheat oven to 425 degrees F (220 degrees C).
Into a mixing bowl, add
Brussels Sprouts (5 cups)
Yellow Onion (1)
Olive Oil (1/3 cup)
. Season with
Kosher Salt (1/2 Tbsp)
Ground Black Pepper (1/2 tsp)
. Toss to coat evenly.
Transfer mixture to a 9x13-inch pan. Drizzle additional olive oil over the top.
Bake for 15 minutes, shaking the pan after 10 minutes.
Give the vegetables a flip. Add
Cherry Tomatoes (1 cup)
and drizzle additional olive oil over top. Toss to combine.
Bake for another 15 minutes, shaking the pan once or twice throughout.