For extra flavor, try adding a tablespoon of balsamic vinegar to the skillet during the last 5 minutes of roasting. Ensure the Brussels sprouts and onions are thoroughly dried before roasting to promote proper browning. Feel free to experiment with other herbs and spices, such as thyme or red pepper flakes, to customize the flavor profile.
Chef John's Roasted Brussels Sprouts
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS263
Transform humble Brussels sprouts into a culinary delight with this recipe. Parboiling then roasting brings out their nutty sweetness, complemented by caramelized cipollini onions and a bright lemon zest. A perfect side dish to elevate any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol15 mg
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Fiber7 g
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Protein5 g
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Saturated Fat4 g
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Sodium70 mg
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Sugar6 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 450 degrees F (230 degrees C).
02 Step
Recipe View 2 mins Bring a large pot of water to a rolling boil. Blanch the Brussels sprouts in boiling water for 2 minutes. Immediately transfer to a bowl of ice water to stop the cooking process. Drain well, pat dry, and set aside.
03 Step
Recipe View 10 mins Add the cipollini onions to the boiling water and cook until nearly tender, about 10 minutes. Drain, rinse with cold water, pat dry, and set aside.
04 Step
Recipe View 2 mins Melt butter in an oven-proof skillet over medium heat. Add the Brussels sprouts and onions, tossing to coat evenly. Season with salt and pepper, and cook for 2 minutes, stirring occasionally.
05 Step
Recipe View 15 mins Transfer the skillet to the preheated oven and roast until the vegetables are golden brown and tender, approximately 15 to 20 minutes. Serve immediately, garnished with fresh lemon wedges.
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Rocio Crona
Jun 8, 2025Simple, flavorful, and healthy. What more could you ask for?
Cecelia Boehm
Feb 24, 2025I didn't have cipollini onions, so I used shallots, and it worked perfectly!
Vladimir Kris
Nov 19, 2024This recipe is a game-changer! I used to hate Brussels sprouts, but now I can't get enough of them!
Beth Turner
Nov 9, 2024I tried this with bacon bits sprinkled on top at the end – delicious!
Garret Wuckert
Aug 28, 2024I added a pinch of red pepper flakes for a little heat, and it was amazing!
Milan Wehner
Apr 23, 2024So easy to make and a total crowd-pleaser. I've made it for several holiday dinners, and it's always a hit.
Landen Damore
Apr 15, 2024The lemon wedges really brighten up the dish. Don't skip them!
Rigoberto Flatley
Jan 7, 2024The parboiling step is crucial for getting the perfect texture. They come out tender on the inside and crispy on the outside.