-Preheat oven to 425 degrees in medium bowl
-Toss 2 small red onion (sliced into 1/4 inch wedges) and 1 tablespoon of olive oil seasoned, and coarse salt and pepper.
-Spread onions on rimmed baking sheet and roast until translucent 15-20 minute.
-In same bowl toss 2 pints of Brussel Sprouts trimmed and halved adn 2 tablespoon of olive oil, seasoned and salt and pepper.
-Add to baking sheet and onions and toss to combine.
-Roast tossing occasionaly until vegetables tender and carmelized 25-30 minutes.