Brussels Sprouts onion

Recipe: Roasted Brussels sprouts with crispy onion

Preparation: 5 minutes

Cooking time: 20 minutes


  • 1kg Brussels Sprouts, stem removed and cut in half lengthways
  • 1 red onion, finely sliced
  • 4 large cloves of garlic, finely sliced
  • 2 tbsp. extra virgin olive oil
  • 1 tsp salt
  • squeeze of fresh lemon juice


Preheat oven to 200 degrees Celsius fan forced. Place the garlic, onion and extra virgin olive oil in a large non-stick frying pan over low heat. Gently cook the onion and garlic for 10-15 minutes until golden brown and crispy, take your time doing this as you do not want to burn the garlic or onion as it will become quite bitter. Using a slotted spoon remove the crispy garlic and onion from the oil and drain on paper towel and season with a little salt. Set aside while you cook the Brussels Sprouts.

In the same pan add the Brussels sprouts and increase the heat to high. Saute the Brussels for 4-5 minutes until they begin to brown, at this stage season with the remaining salt and transfer to the oven and cook for 7-10 minutes or until just tender and they are nicely charred. Remove from the oven and adjust seasoning and squeeze some lemon juice over them before transferring to a serving bowl and topping with the crispy shallots and garlic.

Serve warm.

Where to buy at the Queen Vic Market:

Il Fruttivendolo: All fresh

Recipe by Lynton Tapp.

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