Crispy Roasted Brussel Sprouts with Cipollini Onions: A Simple Holiday Side Dish

Chef John’s Roasted Brussel Sprouts with Cipollini Onions

If you’re looking to elevate your brussel sprouts game, this oven-roasted side dish is for you.

Why You’ll Love This Roasted Brussel Sprouts Recipe

• Crispy edges: High-heat roasting caramelizes the sprouts beautifully.
• Quick prep: Parboiling speeds up cooking and guarantees tender centers.
• Simple ingredients: Butter, salt, and pepper let the veggie flavor shine.

Ingredients for Perfect Roasted Brussel Sprouts

• 1 pound brussel sprouts, trimmed and halved lengthwise
• 8 ounces cipollini onions, peeled
• 2 tablespoons unsalted butter, melted
• Salt and freshly ground black pepper, to taste
• 1 teaspoon balsamic vinegar or lemon juice (optional)

Step-by-Step Instructions for Roasting Brussel Sprouts

1. Preheat your oven to 450°F (230°C). Position a rack in the middle.
2. Bring a large pot of water to a boil. Add a generous pinch of salt.
3. Parboil brussel sprouts and cipollini onions for 3 minutes. Drain and pat completely dry.
4. In a mixing bowl, toss the sprouts and onions with melted butter, salt, and pepper until evenly coated.
5. Arrange the vegetables cut-side down on a rimmed baking sheet in a single layer.
6. Roast for 25–30 minutes, stirring once halfway, until edges are golden and veggies are tender.
7. Optionally, drizzle with balsamic vinegar or lemon juice. Toss gently and serve hot.

Pro Tip

Drying the sprouts thoroughly after parboiling is key to that irresistible crispiness.

Serving Suggestions & Variations

• Sprinkle with grated Parmesan or crumbled bacon for extra umami.
• Stir in toasted pine nuts and fresh herbs for a festive twist.
• Swap butter for olive oil to make a dairy-free option.

Nutrition Information

Per serving: 125 calories, 18 g carbs, 7 g fiber, 5 g protein, 6 g fat.