Updated date:

Savory Roasted Brussels Sprouts With Red Onion

Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.

Brussels sprouts roasted with red onions is a a perfectly tender, savory dish your family will adore. Prepare your taste buds for the time of their lives!

Brussels sprouts roasted with red onions is a a perfectly tender, savory dish your family will adore. Prepare your taste buds for the time of their lives!

Turn This Veggie From "Yuck" to "Yum"

For years, I thought I hated Brussels sprouts. It wasn't until just a few years ago, while preparing for a TV show, that I decided I'd do a recipe I had found. My plan wasn't to actually eat them myself but to fake it for the show.

At the end of the presentation, the host of the show handed me one on a fork, live on television, and I was stuck. I had to try them. I was flabbergasted—they were incredible!

Roasting Makes All the Difference

What happened? Well, I had roasted them, and that made all the difference. Roasting brings out the natural sweetness of the sprouts, and when done fast and hot, they don't develop the bitter compounds that had make me think Brussels sprouts were so unpleasant in the past. (Don't tell my mother or grandmother I said that.)

These aren't your mother's Brussels sprouts. These are sweet and deeply savory, a snap to make, and utterly delicious. Try roasting Brussels sprouts, and you'll probably convert even the sprout-haters of the world.

Ingredients

  • 1 pound Brussels sprouts
  • 1 medium red onion, sliced thin
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons garlic powder
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside.
  2. Trim the ends off the Brussels sprouts and cut them in half. If any are very large, go ahead and cut them into quarters. The goal is to have them all roughly the same size so they cook evenly.
  3. Place the sprouts on the baking sheet and sprinkle the red onion slices over the top. Pull the rings of the onions apart as you drop them on.
  4. Drizzle the Brussels sprouts and onions with the olive oil. Sprinkle on the salt, pepper, and garlic salt, then toss to combine well.
  5. Roast in 400°F oven for about 20 minutes or until sprouts are tender when pierced with a fork. Serve immediately.
Cut the ends off each sprout, then cut them in half. If any are really big, cut them into quarters. The goal is to have them all about the same size.

Cut the ends off each sprout, then cut them in half. If any are really big, cut them into quarters. The goal is to have them all about the same size.

You can use white onion if you like, but I love the flavor of red onions, and in the finished dish, the color is really beautiful against the green Brussels sprouts.

You can use white onion if you like, but I love the flavor of red onions, and in the finished dish, the color is really beautiful against the green Brussels sprouts.

Simple seasonings are best. Salt, freshly cracked black pepper, and garlic powder are all you need for this dish. Use olive oil—not extra-virgin—and drizzle lightly before tossing to combine.

Simple seasonings are best. Salt, freshly cracked black pepper, and garlic powder are all you need for this dish. Use olive oil—not extra-virgin—and drizzle lightly before tossing to combine.

The sprouts only take about 20 minutes in the oven. Don't overcook them; the compounds that can make them bitter will develop if they are overcooked.

The sprouts only take about 20 minutes in the oven. Don't overcook them; the compounds that can make them bitter will develop if they are overcooked.

Check out the Quick Tutorial!

© 2017 Jan Charles