This makes a very nice side dish to your holiday feast, and I can't think of a main course, especially one made from some type of succulent animal, that this wouldn't pair wonderfully with.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C).

    Advertisement
  • Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.

  • Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.

  • Melt butter in an ovenproof 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.

  • Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.

Nutrition Facts

125 calories; protein 4.9g 10% DV; carbohydrates 17.8g 6% DV; fat 6.2g 10% DV; cholesterol 15.3mg 5% DV; sodium 70.1mg 3% DV. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/07/2012
Like the recipe but too many steps. No need to skillet saute. Boil them then coat with butter then roast in oven. The oven will do the browning. Read More
(47)

Most helpful critical review

Rating: 3 stars
07/27/2015
I've liked other recipes by Chef John but I felt that these sprouts were lacking something and were too complicated for the end result. I'll definitely try more of his recipes but not this one again. Read More
(3)
84 Ratings
  • 5 star values: 65
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/06/2012
Like the recipe but too many steps. No need to skillet saute. Boil them then coat with butter then roast in oven. The oven will do the browning. Read More
(47)
Rating: 5 stars
10/24/2012
I'm a big fan of Brussels sprouts when I eat out so I wanted to see if I could create the same taste and texture at home. As usual, chef john's version didn't disappoint -- easy and delicious. Read More
(23)
Rating: 5 stars
01/07/2013
Absolutely loved it. I just left em in the oven longer because I like the taste of it when they're more browned. Will make again! Read More
(20)
Advertisement
Rating: 5 stars
03/11/2014
How do I rate a recipe for Brussels sprouts? I tried this recipe because like another reviewer, my childhood experience with them was traumatizing and after fifty-seven years, now that I'm all grown up, time to try again. At seven, I felt betrayed by Brussels sprouts. I was told that we are having Brussels sprouts and they were one of my Grandma's favorites. Then they arrived at the table looking like cute miniature cabbages. What's not to like? Well you know what happened!!! One bite, one bitter, probably over-boiled bite. LOL. I made this per the recipe except that I steamed the sprouts and shallots (couldn't find the cipollinis) in the skillet instead of boiling each separately, drained, put the skillet back on the burner for a few seconds to evaporate any water left in the bottom of the pan, added the butter, and proceeded per the recipe. I can safely say that they were the best Brussels sprouts I've ever eaten = ) I am giving five stars; I think this is a great recipe and method for cooking these little gems...but not sure I'm a convert! Read More
(17)
Rating: 5 stars
12/02/2013
Holy cow. My childhood experience with sprouts was traumatizing. I'm really glad I tried this. I only had a "garlic and herb" butter available in my fridge, but it turned out to be a nice addition. Thanks, Chef John. Another great recipe. Read More
(11)
Rating: 5 stars
08/19/2013
This is a fantastic recipe. I wondered about all the steps until I put my cast iron skillet in the oven and heard the sizzling happening right away. They came out nicely browned and so yummy! Thank you for an awesome recipe. Read More
(10)
Advertisement
Rating: 5 stars
04/04/2013
Wow. That's all I can say. If you don't like brussels sprouts, you'll like these- no kidding. :) Wow. Read More
(8)
Rating: 5 stars
07/04/2013
Only 3 out of 9 at our picnic that like Brussel sprouts, but all 3 of us agree this is the best we ever ate. Made them exactly as the recipe. Can't wait to buy more fresh Brussel sprouts. Read More
(5)
Rating: 5 stars
12/25/2014
This is such a wonderful recipe! Made this for Thanksgiving and everyone asked me to make again for Xmas. None left to take home! Second time I made it, I sautéed in some bacon grease (reduced butter) and crumbled the crispy bacon into the pan before placing in oven. It was a hit, Yummy! Read More
(4)
Rating: 3 stars
07/27/2015
I've liked other recipes by Chef John but I felt that these sprouts were lacking something and were too complicated for the end result. I'll definitely try more of his recipes but not this one again. Read More
(3)