Roasted Brussels Sprouts Recipe - Chef John's Delicious Side Dish

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
• 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 450 degrees F (230 degrees C).
2. Bring a large pot of water to a boil. Cook the Brussels sprouts in the boiling water for 2 minutes. Use a slotted spoon to transfer the sprouts to a bowl of ice water to cool quickly. Drain thoroughly, pat dry, and set aside.
3. Add the cipollini onions to the boiling water; cook until they are almost tender, approximately 10 minutes. Drain the water, then rinse the onions with cold water. Pat them dry and set aside.
4. Melt the butter in an oven-safe skillet over medium heat. Add the Brussels sprouts and onions; toss to coat them evenly with the butter. Stir in the salt and freshly ground black pepper; cook for an additional 2 minutes, stirring occasionally.
5. Move the skillet to the preheated oven and roast until the vegetables are golden brown and perfectly tender, about 15 to 20 minutes. Garnish with fresh lemon wedges before serving.

Nutrition

• Calories: 125 kcal
• Fat Content: 6 g
• Fiber Content: 7 g
• Sugar Content: 6 g
• Sodium Content: 70 mg
• Protein Content: 5 g
• Cholesterol Content: 15 mg
• Carbohydrate Content: 18 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g