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–+ servings

Chef John's Roasted Brussel Sprouts with Cipollini Onions

These roasted brussel sprouts and cipollini onions are parboiled then oven-roasted in butter until golden and tender. A simple American side dish perfect for holiday meals.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.
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