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Chef John's Roasted Brussels Sprouts
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Chef John's irresistible recipe: Butter-roasted Brussels sprouts and cipollini onions are caramelized to perfection after a quick parboil.
Ingredients:
  • 1 pound Brussels sprouts, trimmed and halved lengthwise
  • 0.5 pound cipollini onions, stem and root ends trimmed
  • 2 tablespoons butter
  • salt and ground black pepper to taste
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C).
  • Fill a large pot with water and bring it to a vigorous boil. Blanch Brussels sprouts in the boiling water for 2 minutes. Shock the sprouts in a bowl of ice water to cool quickly. Drain, dry gently, and keep aside.
  • Boil onions until almost tender for about 10 minutes. Drain, rinse under cold water, dry, and set aside.
  • Heat butter in a skillet until melted. Add Brussels sprouts and onions, coating them with butter. Season with salt and pepper, cook for 2 minutes, stirring occasionally.
  • Roast the skillet of vegetables in the preheated oven until golden and tender, for 15 to 20 minutes. Serve garnished with lemon wedges.

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