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Chef John’s Roasted Brussels Sprouts

Chef John's Roasted Brussels Sprouts Recipe and Video


Brussels sprouts and cipollini onions are roasted to perfection in this simple recipe.


  • 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


  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.

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Nutritional Information

Chef John's Roasted Brussels Sprouts

Servings Per Recipe: 4
Calories: 125.3
% Daily Value *
protein: 10 %
carbohydrates: 6 %
exchange other carbs:
dietary fiber: 28 %
fat: 10 %
saturated fat: 19 %
cholesterol: 5 %
vitamin a iu: 24 %
niacin equivalents: 12 %
vitamin b6: 18 %
vitamin c: 203 %
folate: 18 %
calcium: 7 %
iron: 10 %
magnesium: 11 %
potassium: 14 %
sodium: 3 %
thiamin: 17 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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