Diva Tasting: Oven Roasted Brussels Sprouts…

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.

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