4 medium red onions, peeled and cut in 6 wedges each
1 1/2 pounds Brussels sprouts, cut from top to bottom into 1/4 -inch-thick slices
4 branches of fresh thyme
Fresh rosemary leaves from 2 4-inch sprigs
1 teaspoon fennel seeds, ground
3 canned tomatoes, drained
1/3 cup dry red wine
1/4 cup extra-virgin olive oil
Freshly ground black pepper
4 large cloves garlic, coarsely chopped
Preheat oven to 450 degrees. Cover a large shallow roasting pan with foil. Scatter the vegetables, herbs and fennel and crush the tomatoes to cover the entire pan. Pour in wine and olive oil and toss everything to coat with the oil.
Sprinkle a generous amount of salt and pepper over the vegetables and roast about an hour, turning the pieces several times and basting everything with the pan juices. After 20 minutes, add garlic. If pan juices threaten to burn, add 1/3 to 1/2 cup water and scrape up any brown glaze with a spatula.
Sprouts are done when easily pierced with a knife and the vegetables are brown. Reheat vegetables in a skillet on top of the stove or in a hot oven. Serve them hot, warm or at room temperature, basted with their pan juices.
Per serving: 147 calories; 7 g fat (1 g saturated fat; 43 percent calories from fat); 18 g carbohydrates; 0 mg cholesterol; 84 mg sodium; 4 g protein; 5 g fiber.