Chef John's Roasted Brussels Sprouts Recipe -
Chef John's Roasted Brussels Sprouts Recipe
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How to Make Roasted Brussels Sprouts
See how to make roasted Brussels sprouts and cipollini onions. See more
  • READY IN 45 mins

Chef John's Roasted Brussels Sprouts

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. 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.
  3. Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
  4. 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.
  5. Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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.

Most Helpful Critical Review
Jul 26, 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.

Oct 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.

Jan 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!

Dec 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.

Aug 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.

Mar 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!

Apr 04, 2013

Wow. That's all I can say. If you don't like brussels sprouts, you'll like these- no kidding. :) Wow.


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  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 167 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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