CATEGORIES
Main dish

Butter Roasted Brussels Sprouts

Prep:
10 m
Cook:
35 m
Ready in:
45 m
Yum
Even Brussels sprout haters will love this healthy and delicious dish!
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INGREDIENTS
Servings: 4
Pound Brussels sprouts, trimmed and halved lengthwise 
1
Cipollini onions
½ lb, trimmed
Butter
2 tbsps
Salt
to taste
Fresh ground black pepper
to taste
Lemon, wedged 
1
DIRECTIONS
  1. While preheating oven to 450°F/230°C/Gas Mark 8, fill a large bowl with water and ice cubes.
  2. Put a large pot full of water over high heat and bring to boil.
  3. Blanche Brussels sprouts briefly (2 min max), transfer immediately into iced water to cool down. DO not toss the boiling water!
  4. Put onions into the boiling water and cook for 10 minutes.
  5. Meanwhile, transfer Brussels sprouts onto a paper towel, pat dry and set aside.
  6. Remove onions from boiling water, pat dry.
  7. Add butter to an ovenproof skillet, let melt over medium heat. Add Brussels and onions, toss to coat well, sprinkle with salt and pepper, fry for about 2 minutes.
  8. Pop the skillet in the oven, roast for 15 minutes or so till golden and tender.
  9. Serve garnished with lemon wedges.
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