Roasted Red Onion and Brussel Sprouts

Roasted Brussels Sprouts and Onions

Easter in my family’s house is rarely traditional. Deviled eggs will always be on the table, but that’s about the only consistency we’ve got going. Lucky for me, I like variation, and I like deviled eggs too.

At the peak freak-out-about-life age of 22, the biggest surprise every year is whether there will be an Easter basket waiting in my old room. When there is, I still freak out in joy. Even at 32, 42, 52 years of age, I’m doubtful that being surprised with chocolate will ever get old. At least I hope not. That’s a youthful consistency I hope to keep forever. (Although, I did request for a basket of contact solution this year, too.)

Anyway, so every year I’m faced with a dilemma of what to bring for Easter. As a cook, of course I want to whip something up, but guessing on the year’s menu is never easy. It’s never like “Grace, you make the green beans. Your sister’s making the mac & cheese. And I’m making the ham.” Likely, none of those classic items will show up on the table (though, my sister does make some killer mac & cheese). It’s usually more of a situation of me pondering over what I should pair with the obscure soup my mom’s making or the Indian feast she’s whipping up, etc. etc.

Roasted Brussels Sprouts and Onions

This year she mentioned salmon, so I’m thinking of whipping out this recipe. It’s super simple and quickly pulls together. Plus, its colors shine of spring. Red onions have really been winning me over lately.

Feel free to add some shaved Parmesan on top if you feel like jazzing these up once out of the oven.

Roasted Brussels Sprouts

Roasted Red Onion and Brussel Sprouts

Yield: Serves 5-6


  • -1 lb brussels sprouts, ends trimmed and then cut in half
  • -3/4 red onion, chopped into 1/2-inch pieces
  • -4-5 large garlic cloves, sliced into thirds
  • -Olive oil, to coat
  • -Freshly ground salt and pepper
  • -Lemon, optional


  1. Preheat oven to 400F. Line baking sheet with aluminum foil. Place onion, garlic and brussels sprouts on baking sheet. Toss with olive oil to lightly coat exterior of veggies (2-3 Tbsp). Season generously with freshly ground salt and pepper.
  2. Bake in oven for 30-45 minutes, stirring halfway, until brussels sprouts are crisp on the outside and tender on the inside. Taste, and then finish with lemon if a clean acidity is desired.

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  • Reply
    Kim @ Cook with 2 Chicks
    March 29, 2013 at 7:14 pm

    I LOVE Brussels! Happy Easter!

  • Reply
    March 31, 2013 at 2:07 pm

    This looks fantastic. I also absolutely LOVE your new blog design. it’s so clean!

    • Reply
      March 31, 2013 at 5:59 pm

      Thanks Stacy!

  • Reply
    April 7, 2013 at 7:19 pm

    beautiful pictures! I love roasted brussels sprouts 😉

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