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Roasted Brussels Sprouts

Double this recipe to feed a larger group.

  • prep: 10 mins
    total time: 1 hour
  • servings: 4
Photography: Clive Streeter

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Ingredients

  • 2 small red onions, sliced into 1/4-inch wedges
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 pints brussels sprouts, trimmed and halved

Directions

  1. Step 1

    Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 tablespoon olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.

  2. Step 2

    In same bowl, toss brussels sprouts with remaining 2 tablespoons olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.

Source
Everyday Food, November 2003

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Reviews (8)

  • 25 Nov, 2010

    My own recipe:
    Cut bacon strips in 1 inch pieces, brown slightly add brussels sprouts that have been cut in half, stir fry, toss with bacon and ground pepper.

  • 2 Nov, 2010

    Love it!! I make it for myself all the time!! Why do brussels sprouts get such a bad rap? If I could just convince my fiance to try them I know he'd love them too.

  • 12 Mar, 2009

    I made this tonight for dinner.... Everyone loved it! I will note here that I added about 2 teaspoons of sugar and 1 tablespoon of balsamic vinegar with the oil and made a sweet/tart glaze! Nummy!! Nummy!

    I love the original recipe but also like to "play around"!

  • 15 Dec, 2008

    This is my FAVORITE recipe for brussels sprouts and has become a staple at my Thanksgiving table. It always gets rave reviews (even from those who don't usually like brussels sproutss).

  • 25 Nov, 2008

    I haven't tried roasting brussels; however, my favorite way to prepare them is to boil them for about 9 minutes, then saute them in butter with fresh garlic and almonds. Yum!

  • 23 Jun, 2008

    The last 5 min I like to take them out, sprinkle with balsamic vinegar and rosemary and put back in until vinegar sets in. Delish.

  • 6 Jan, 2008

    Wow, we just made these (without onions, didn't have any red onions in the house and we had a bag of Brussels Sprouts) after seeing the recipe on Everyday Food this afternoon. They were great -- much better than steamed. We'll definitely be having them again!

  • 26 Nov, 2007

    I've been making these now for several years (since appearing in Everyday Food), and get requests over and over again! I've converted non-sprout eaters into roasted sprout lovers!! I've shared this recipe with many of my friends and family who never seem to tire of raving about this wonderful side dish! The addition of toasted pine nuts sprinkled onto the finished sprouts has also received high acclaim!