Roasted Brussels Sprouts and Fried Onions - Sweet Cs Designs

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A close up of roasted Brussels sprouts and onions.

5 from 2 votes

Roasted Brussels Sprouts and Fried Onions

Delicious roasted brussels sprouts in an herbed vinaigrette with crispy, crunchy fried onions.

Prep Time10

Cook Time25

Total Time35

Course: Vegetables

Cuisine: American

Keyword: brussels sprouts, side, side dish, thanksgiving, thanksgiving sides, vegetables, vegetarian

Servings: servings

Calories: 250kcal

Author: Courtney O'Dell

Equipment

Zulay Metal 2-In-1 Lemon Squeezer Manual - Sturdy, Max Extraction Hand Juicer Lemon Squeezer Gets Every Last Drop - Easy to Clean Manual Citrus Juicer - Easy-to-Use Lemon Juicer Squeezer-Yellow/Green
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
USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel 17 1/4 x12 1/4 x1

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

Calories: 250kcal | Carbohydrates: 24g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Sodium: 1037mg | Fiber: 4g | Sugar: 10g