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Brussels sprouts can be a challenging side dish pick, but everyone loves my delicious Roasted Brussels Sprouts and Fried Onions – tossed in an herbed vinaigrette and roasted to perfection. Brussels Sprouts can have a bitter flavor, and this roasting method creates a lovely, buttery, salty Brussels sprouts dish that aren’t bitter, and it pairs well with all kinds of main dishes.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
How to Make Roasted Brussels Sprouts with Onions
This recipe is simple and easy, mostly just mix, roast, and enjoy!
Roasted Brussels Sprouts with Fried Onions Ingredients
To make this recipe, we need the following ingredients:
- Brussels Sprouts (1 pound): The star of the dish, Brussels sprouts provide a delicious and slightly nutty flavor. Roasting them brings out their natural sweetness and enhances their texture.
- Lemon Juice and Zest: Lemon juice adds a bright, citrusy tang to the dish, while lemon zest contributes aromatic and zesty notes. Together, they provide freshness and balance to the Brussels sprouts.
- Red Wine Vinegar (1/4 cup): Red wine vinegar adds acidity and depth of flavor. It helps cut through the richness of the dish and provides a subtle tangy undertone.
- Olive Oil (1/4 cup): Olive oil serves as the cooking fat and helps to roast the Brussels sprouts to perfection. It also adds a pleasant, fruity aroma and richness to the dish.
- Italian Herbs Seasoning (1 tablespoon): This seasoning blend typically includes a mixture of dried herbs such as oregano, basil, thyme, and rosemary. It imparts a savory and aromatic herbal profile to the dish.
- Fried Onions (1/2 cup): Fried onions contribute a crispy and savory element to the dish. They add a delightful crunch and a rich, caramelized flavor that complements the Brussels sprouts.
- Garlic Salt (2 teaspoons): Garlic salt provides a savory and garlicky flavor while also adding saltiness to enhance the overall taste of the Brussels sprouts.
Steps to Make Roasted Brussels Sprouts with Fried Onions
Once you’ve gathered your ingredients, we will use the following process:
Prep
Preheat oven to 350 degrees and line a baking sheet with parchment or foil. Trim, rinse, and halve Brussels sprouts and pat dry. Add to a large bowl.
Make Vinaigrette
In a small bowl, mix together vinegar, olive oil, salt, and herbs. Stir well to combine.
Toss to Mix
Toss Brussels sprouts in vinaigrette and coat evenly. Stir in fried onions and lightly toss to coat.
Roast
Spread Brussels sprouts and onions out on a baking sheet and bake for 20 minutes, stirring once or twice to cook evenly.
How to Tell When It’s Done
When brussels are crispy and browned, and onions are crunchy and golden brown, they are done!
Serve & Enjoy!
Serev while piping hot and enjoy!
Tips and Tricks for Perfect Roasted Brussels Sprouts with Onions
Choose Fresh Brussels Sprouts: Start with fresh Brussels sprouts. Look for ones that are firm, compact, and vibrant green. Avoid sprouts that are discolored or have yellowing leaves.
Trim and Halve Uniformly: Trim the tough stem end of each Brussels sprout and cut them in half. Try to make the cuts as uniform as possible to ensure even cooking.
Preheat the Oven: Preheat your oven to a high temperature, typically around 425°F (220°C). A hot oven helps to roast the sprouts quickly, ensuring they become crispy on the outside while staying tender inside. Reduce the heat to 350 when roasting.
Use a Quality Olive Oil: When tossing the Brussels sprouts with olive oil, use a good-quality extra virgin olive oil for the best flavor. It should coat the sprouts evenly.
Season Generously: Don’t be shy with your seasoning. The lemon juice and zest, Italian herbs seasoning, and garlic salt should be evenly distributed over the sprouts to infuse them with flavor.
Spread Evenly: Arrange the seasoned Brussels sprouts in a single layer on a baking sheet. Crowding them can lead to uneven cooking and steaming instead of roasting.
Monitor Roasting Time: Keep an eye on the sprouts as they roast. Cooking times can vary depending on the size of the sprouts and the accuracy of your oven. They’re done when they’re tender and have a golden-brown exterior.
Fry Onions Just Before Serving: Fry the onions separately and add them to the roasted Brussels sprouts just before serving. This helps maintain their crispiness and prevents them from becoming soggy.
Garnish with Fresh Herbs: Consider garnishing your dish with fresh herbs like parsley or chives for a burst of freshness and color.
Serve Promptly: Serve the herbed roasted Brussels sprouts with fried onions as soon as they’re ready. This dish is best enjoyed hot and fresh from the oven to preserve its wonderful textures and flavors.
Roasted Brussels Sprouts & Fried Onions FAQs
While fresh Brussels sprouts are recommended for the best flavor and texture, you can use frozen ones if that’s what you have. Just be sure to thaw and pat them dry before roasting to avoid excess moisture.
To make fried onions from scratch, thinly slice onions and toss them in a mixture of flour and your favorite seasonings. Heat oil in a pan and fry the onions until they turn crispy and golden brown. Drain them on paper towels to remove excess oil.
You can prep some parts in advance to save time. You can trim and halve the Brussels sprouts and make the herbed olive oil mixture ahead of time. However, it’s best to roast them and fry the onions just before serving to maintain their freshness and texture.
Absolutely! Feel free to experiment with different herbs and seasonings to suit your taste. You can try variations with rosemary, thyme, or even a dash of balsamic vinegar for added depth of flavor.
Store any leftover roasted Brussels sprouts in an airtight container in the refrigerator. To reheat, place them on a baking sheet and warm them in the oven at 350°F (175°C) until heated through. This will help retain their crispiness better than using a microwave.
This dish pairs well with a variety of main courses, such as roasted chicken, grilled steak, or even a vegetarian option like stuffed peppers. It’s a versatile side dish for any meal.
What to Serve With Roasted Brussels Sprouts with Onions
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Roasted Brussels Sprouts and Fried Onions
Equipment
- MasterChef Lemon Zester Grater with Handle, Kitchen Tool for Zesting Citrus Fruits & Finely Grating Parmesan Cheese, Garlic, Ginger, Coconut, Nutmeg, Wasabi, Chocolate etc, Stainless Steel, 12 inches
Ingredients
- 1 pound brussels sprouts, rinsed, trimmed and halved
- juice and zest of one lemon
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 tablespoon Italian herbs seasoning
- ½ cup fried onions
- 2 teaspoons garlic salt
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment or foil.
- Trim, rinse, and halve Brussels sprouts and pat dry. Add to a large bowl.
- In a small bowl, mix together vinegar, olive oil, lemon juice, salt, and herbs. Stir well to combine.
- Toss Brussels sprouts in vinaigrette and coat evenly.
- Stir in fried onions and lightly toss to coat.
- Spread Brussels sprouts and onions out on a baking sheet and bake at 350 for 20 minutes, stirring once or twice to cook evenly.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The narrative talks about having the oven at 425 degrees but the recipe says 350 degrees which is obviously incorrect. Also I’m assuming the lemon juice and zest go in the vinaigrette but it’s not in the instructions.
I preheat to 425 and then reduce to 350, as described in the note above the recipe. Fixing lemon juice.