Chef John's Roasted Brussels Sprouts


  • 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
  • 1lemon, cut into wedges
  • Directions

  • Step 1

    Preheat an oven to 450 degrees F (230 degrees C).


  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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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