Oven Roasted Brussels Sprouts
1 Pound Brussels Sprouts, Trimmed And Halved Lengthwise
½ Pound Baby Onions, Stem And Root Ends Trimmed
2 Tablespoons Butter
Salt And Ground Black Pepper To Taste
1 Lemon, Cut Into Wedges
Step 1 Preheat an oven to 450 degrees F (230 degrees C).
Step 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.
Step 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.
Step 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.
Step 5 Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.