Step 1

Preheat oven to 375ºF.

Step 2

Peel the onions and place in a bowl. Cut the ends off the Brussels sprouts, and cut in half. Place in the bowl with the onions. Drizzle about a tablespoon of extra virgin olive oil over the veggies, and add salt and pepper to taste.

Step 3

Pour the veggies onto a lightly greased baking sheet. Roast for about 40 minutes, tossing part way through. Brussels sprouts are done when they are fork tender and crispy on the outside.

Step 4

While the veggies are roasting, prepare the Creamy Parmesan Garlic Sauce.

Step 5

Melt 2 tablespoons butter in a sauce pan. Add 2 teaspoons minced garlic, and cook until fragrant. Whisk in 2 tablespoons arrowroot starch, and cook about 2 minutes.

Step 6

Whisk in the chicken broth and milk, continuing to stir until sauce thickens.

Step 7

When sauce thickens, add in parmesan cheese and salt and pepper to taste.

Step 8

Spoon the sauce over the veggies, and enjoy.