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    You are in: Home / Recipes / Roasted Brussels Sprouts and Red Onions Recipe
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    Roasted Brussels Sprouts and Red Onions

    Average Rating:

     15 Total Reviews

    Showing 1-15 of 15

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    • on February 21, 2010

      I made these tonight. I only had about 3-4 cups of sprouts and they were huge, so I quartered them. I put the sprouts, slivered red onion, slivered shallot, only 1 tbsp. olive oil, kosher salt, fresh pepper and 1/2 tsp. sugar in a big zip lock to toss. It was delightfully delicious! The white balsamic finishes the dish with just the right amount of freshness. Sometimes I don't like the heavy taste of Brussels Sprouts, but this cooking method provided a light fresh and easy side dish.

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    • on November 07, 2010

      This just might be my new favorite way to make brussels sprouts! I also loved the idea of using tin foil - easy clean up and no more roasted brussels sprout shaped stains on my pans.

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    • on November 30, 2009

      We like roasted veggies, but brussels sprouts have always been a hard sell in my family. I enjoyed this very much. I used 4 cups sprouts and kept the remaining indredients the same. The balsamic vinegar was a nice touch. The rest of my family, well it may be too much to ask for them to love brussels sprouts, but I'll keep trying.

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    • on October 17, 2009

      The smell of this cooking was super! I did add about 5 strips of bacon, torn and partly pan cooked. Tossed the onions in with the bacon for a bit then tossed it all in the roaster pan with the sprouts. Made for Canadian Thanksgiving.

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    • on April 18, 2009

      I love brussel sprouts, and I love red onions....what was not to love about this recipe? The wonderful taste of the roasted vegetables was fabulous. I might add a little more salt, but otherwise, I wouldn't change anything. Made for Zaar 123 Hit Wonders Tag! Thanks so much for posting.

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    • on January 17, 2009

      Over Thanksgiving, I was served brussels sprouts, which I never really loved. I found I enjoyed them, so I wanted to try them again. This recipe has won me over. Thanks for posting it!

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    • on December 27, 2008

      Made for Photo Tag.I would give this 10 stars if I could.If the only way you have ever eaten sprouts is boiled...you have to try this method.They are sweet and creamy and just gorgeous with a light splash of balsamic. I did'nt have the large amount of sprouts listed...I likely only had 2 cups worth but I sliced 2 medium redonions because we are onion-lovers,I also only added a pinch of sugar.My balsamic was'nt white but it totally did'nt matter.VERY VERY good flavour and the sprouts look lovely all carmelized.

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    • on January 07, 2012

      These brussels sprouts were incredibly delicious. I made this just as written, but probably used extra vinegar because I love the stuff. I roasted mine a bit longer than written so they were really tender and browned. No leftovers! Thanx!

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    • on April 20, 2011

      Onions & sprouts are a great combo. I use less sugar, but still use some to add some sweetness. The balsamic tops it off. Thanks for a keeper.

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    • on April 11, 2011

      MMmmm. Roasted brussels sprouts and onions. I forgot the balsamic but it was still great. I loved lining the pan with foil, then I just mixed everything on the pan for even less clean up.

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    • on April 01, 2011

      Great recipe but next time I'll used black balsamic vinegar for more flavor. Thanks KateL :) Made for I Recommend tag game

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    • on February 27, 2011

      Well I completely forgot the vinegar at the end and they still turned out great! I loved the addition of the sugar to give them a little sweetness. I also loved that they are made with fresh not frozen sprouts; i am the only one that eats these so it is easy to pick up 5-6 and make a serving for just me. Made for Best of 2010 Cookbook Tag.

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    • on January 12, 2011

      I loved this recipe! I have been sharing it with my friends! I have done it with and without the vinegar, and it is fantastic either way.

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    • on December 13, 2010

      Love roasted veggies, onions and Brussels sprouts so of course we loved this. Made a minor change which was to use regular balsamic vinegar and instead of measuring out a tablespoon just sprinkled some over the top. Will be making these again very soon. Thanks for the post.

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    • on December 31, 2008

      Delicious! I love roasted veggies and this was so nice. I especially liked the balsamic vinegar! Thanks Kate!

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    Nutritional Facts for Roasted Brussels Sprouts and Red Onions

    Serving Size: 1 (163 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 113.8
     
    Calories from Fat 49
    43%
    Total Fat 5.5 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 327.0 mg
    13%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 5.6 g
    22%
    Sugars 4.2 g
    17%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    white balsamic vinegar

    Detailed Nutrition Values About Nutrition Info
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