Chef John's Roasted Brussels Sprouts

10 Reviews

Prep: 10 min
Cook: 35 min
Ready In: 45 min

“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.” - by Chef John

Ingredients

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

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Metric US

Original recipe yields 4 servings

Directions

Preheat an oven to 450 degrees F (230 degrees C).
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.
Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
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.
Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.

Nutrition

Amount Per Serving (4 total)

Calories
125 cal
6%

Fat
6.2 g
10%

Carbs
17.8 g
6%

Based on a 2,000 calorie diet

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Reviews (10)

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Switchblade

Jan. 7, 2013

"Absolutely loved it. I just left em in the oven longer because I like the taste of it when they're more browned. Will make again!..." See more"

Esmee

Oct. 24, 2012

"I'm a big fan of Brussels sprouts when I eat out so I wanted to see if I could create the same taste and texture at home. As usual, chef john's version didn't disappoint -- easy and delicious...." See more"

Lisa

Nov. 6, 2012

"Like the recipe but too many steps. No need to skillet saute. Boil them then coat with butter then roast in oven. The oven will do the browning...." See more"

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