These Brussels sprouts and cipollini onions are parboiled then roasted with butter, salt, and pepper until caramelized and tender in this Chef John recipe.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
125 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
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.
Step 3
Place onions in boiling water; cook until nearly tender, about 10 minutes. Drain, then rinse with cold water. Pat dry and set aside.
Step 4
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.
Step 5
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.
Ingredients
2 tablespoons butter
salt and ground black pepper to taste
1 lemon, cut into wedges
1 pound Brussels sprouts, trimmed and halved lengthwise
0.5 pound cipollini onions, stem and root ends trimmed
