Recipes Side Dish Vegetables Onion Chef John's Roasted Brussels Sprouts 4.6 (87) 70 Reviews 9 Photos These parboiled and roasted Brussels sprouts make a lovely side dish for your holiday feast. I can't think of a main course, especially one made from some succulent animal, that this wouldn't pair wonderfully with. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 20, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 9 9 9 9 Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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 Directions Preheat the oven to 450 degrees F (230 degrees C). 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. Place onions in boiling water; cook until nearly tender, about 10 minutes. Drain, then rinse with cold water. Pat dry and set aside. 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. 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. I Made It Print 183 home cooks made it! Nutrition Facts (per serving) 125 Calories 6g Fat 18g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 125 % Daily Value * Total Fat 6g 8% Saturated Fat 4g 19% Cholesterol 15mg 5% Sodium 70mg 3% Total Carbohydrate 18g 6% Dietary Fiber 7g 25% Total Sugars 6g Protein 5g 10% Vitamin C 122mg 136% Calcium 67mg 5% Iron 2mg 10% Potassium 484mg 10% * 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.