Chef John's Roasted Brussels Sprouts

Chef John's Roasted Brussels Sprouts

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Chef John 23866

"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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45 m servings 125 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 33 Ratings

Most helpful positive review

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

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 a...

Most helpful
Most positive
Least positive

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.

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.

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!

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 add...

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! Th...

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 ...

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

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.

Made this for Easter dinner last night and have to tell you Chef John, these are amazing. My husband and I love brussel sprouts and I usually steam them but with the quick boiling and putting t...

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