On top of bulgur wheat or couscous, this eggplant is delicious as a side dish or as a whole dinner. A sweet and salty Mediterranean meal. Almonds are a great source of protein for vegans like me. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
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
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Fill a large pot with water and bring to a rolling boil. Cook Brussels sprouts in boiling water for 2 minutes. Use a slotted spoon to remove sprouts to a bowl of ice water to cool. Drain, pat dry, and set aside.
- Place onions in boiling water; cook until nearly tender, about 10 minutes. Drain, then rinse with cold water. Pat dry and set aside.
- Melt butter in an oven-proof 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, stirring occasionally.
- Transfer the skillet to the preheated oven and roast until vegetables are golden and tender, 15 to 20 minutes. Garnish with lemon wedges to serve.
Nutrition Facts
| Calories | 125 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 7 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 70 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Maybe the vegetables will acquire flavor tomorrow; today they were tasteless. I didn’t use lemon, however. I used organic produce, and I know that this type of onion is dry. Normally when I roasted veg, I use olive oil, and I really haven’t used butter for this purpose before. I was excited to try this recipe, but for all the pots and pans and water, I just don’t get the combination of the onions and Brussels. They seem to have no relationship with each other. I did use a griddle pan because I couldn’t fit everything on the skillet. Please tell me what I did wrong. Thanks.
Delicious.
Followed the recipe. The sprouts had a nice color to them before baking in my cast iron, so the bake time was reduced a little. Will do this again, I love sprouts, hubby is cool on them but did have have few of these.
Enjoyed Very much. has now become one of our Holiday favorites
This is a great way to roast your Brussels sprouts, it doesn’t matter what you season them with.
These came out perfectly. I skipped cooking the brussel sprouts in a skillet and they were still delicious.
I threw in bacon. it was great
We have been enjoying the taste of a variety of roasted vegetable and this is our new favorite. Did not sauté s as suggested, however made sure that they were dry before covering with olive oil. Used cauliflower instead of the onions and used preserved lemon rind instead of fresh. Thank you for this brussel spouts cooking lesson chef John.
Very good! And easy too!
Yum. Took longer to roast than I had anticipated but turned out really well.
I love this recipe for Brussels sprouts. They are so tender and melt in your mouth! I’m not sure what cipollini onions are- so I skip those!
Flavors were nice, problem was getting them browned without turning them to mush. I think they need to be thoroughly dried, and maybe parboiled less. It was a lot of fussing with 2 different boils, ice bath, sauteing, roasting… think I’ll just make Chef John’s duck fat roasted brussels spouts next time, easier and delicious.
These were fantastic. I didn’t have the cipollini onions so I used one large sweet onion and it worked just fine. Yum!!!
I followed the recipe as written but used four small yellow onions as I had them on hand. Still was very tasty and I will be cooking brussels sprouts this way again.
I steamed the vegies instead of boiling, other than that as written. Hands down the best brussels sprouts recipe out there.
I skipped the oven and only boiled and fried in butter on the stove. Added salt to the water that I boiled the brussel sprouts in and they were delicious!
I skipped the step of blanching the Brussel Sprouts – they still turned out very nice. Served them with roasted chopped nuts as a vegetarian meal, will definitely make again!
I loved this recipe except i had to add some flavor to it, i added onion powder, some garlic powder, and a touch of rosemarry. They were tender and just right.Even the children liked them with the mini onions.
Wow, this was truly amazing. I followed directions until it said to put the pan in the oven. I don’t have a pan that I can put in the oven without killing it so I tossed everything onto a cookie sheet lined with parchment paper and sprinkled with salt, pepper, garlic powder and onion powder. 20 minutes later I had roasted Brussels sprouts that were cooked through and so flavorful. Also, my onions didn’t burn to a crisp using this method. Before this recipe, my onions were crispy critters and the Brussels sprouts were a little on the crunchy aside. But no more! This recipe….it’s a keeper for sure!
Simple, but awesome results, love the flavor the brussel sprouts took on.
We really like the flavors. The second time I did not precook anything prior to placing in the oven. We will have this often.