Chef John's Roasted Brussels Sprouts recipe

All Recipes Best Recipe Side Dish Vegetables Onion

Ingredients

1 pound Brussels sprouts, trimmed and halved lengthwise
½ pound cipollini onions, stem and root ends trimmed
2 tablespoons butter
salt and ground black pepper to taste
1 lemon, cut into wedges

Nutrition Info

125.3 calories
carbohydrate: 17.8 g
cholesterol: 15.3 mg
fat: 6.2 g
fiber: 7 g
protein: 4.9 g
saturatedFat: 3.7 g
servingSize: -
sodium: 70.1 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).

  2. Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.

  3. Place onions in boiling water, cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.

  4. Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions, toss with butter to coat. Stir in salt and black pepper, cook for 2 minutes.

  5. Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.

Recipe Yield

4 servings

Recipe Note

This makes a very nice side dish to your holiday feast, and I can't think of a main course, especially one made from some type of succulent animal, that this wouldn't pair wonderfully with.

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