Roasted Brussels Sprouts with Crispy Onions (Paleo, AIP, Keto)

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Roasted Brussels Sprouts with Crispy Onions are my favorite way to make Brussels sprouts — for two reasons: one, I love how easy it is to roast them to perfection on a sheet pan! And two, they get browned evenly with this method, as do the onions! The inclusion of sweet caramelized onions sets off the deep woodsy taste of the little cabbages for a wonderful side dish.

So little work and so much caramelization = the perfect recipe!

Enjoy Roasted Brussels Sprouts with Crispy Onions with any dinner or as a special side for the holidays.

This recipe is Paleo, AIP, Whole30, Gluten-free, GAPS, Ancestral and great for Keto by just reducing the amount of onions!

Ingredients in Roasted Brussels Sprouts with Crispy Onions

Only 4 ingredients in this awesome easy side dish!:

• Brussels sprouts
• yellow onions
• bacon fat — For Vegan or other reasons: Yes, may also use another fat if you prefer, like avocado oil. Bacon fat adds a great flavor.
• sea salt

How to make Roasted Brussels Sprouts with Crispy Onions

Note: Roasting the veggies on 2 separate sheet pans gives you a little more control to remove one first, if it’s done cooking before the other. But the recipe works okay, too, on a shared baking sheet: If needed, simply remove the veggie that’s done (with a spatula) to a pan on the stove top; cover and keep warm on lowest setting.

Basic directions:

1. Bake diced onions first, as they take about 30 minutes longer than the Brussels sprouts. Toss onions in fat and sea salt, and roast for 25 to 30 minutes.
2. Toss Brussels sprouts in fat and sea salt. Roast Brussels sprouts (cut in half, face side down is best) 25 to 30 minutes, depending on how dark you want them — until both veggies look perfect. Keep baking the onions until fully browned, tossing about 2 times to evenly cook, so darker ones don’t burn and lighter ones darken.
3. To serve, fill serving bowl with Brussels sprouts. Top with browned onions.

What to serve with Roasted Brussels Sprouts

This side dish goes great with traditional foods ~ like roasted chicken, steaks or holiday meals.

Serve another classic side dish as well, like:

• Fall & Winter Salad with Roasted Delicata Squash
• Roasted Caramelized Delicata Squash
• Herb-Roasted Cauliflower

How to use leftovers

If you have leftover Roasted Brussels Sprouts with Crispy Onions, they’re wonderful thrown into a soup or stew. You can also toss them into a pasta dish or hash.

The sweet onions contribute a lot of flavor to another new meal, so instead of just reheating, I like to use leftovers of this side dish in a new main dish.

Print Recipe

5 from 1 vote

Roasted Brussels Sprouts with Crispy Onions

Roasted Brussels Sprouts with Crispy Onions are an easy way to make these veggies caramelized but with so little work! A sheet pan side dish perfect for comfort food meals and the holidays.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Side Dish

Cuisine: American

Keyword: aip, brussels sprouts, holiday, onions, paleo, side dish, Thanksgiving, whole30

Servings: 4 servings

Calories: 213kcal

Author: Megan

Cost: $4

Equipment

• 1 large sheet pan or 2 small sheet pans

Ingredients

• 1 lb Brussels sprouts
• 1-½ medium-large yellow onions diced; For Keto: omit onions, or use just ½ an onion (see carb count in Notes below)
• ¼ cup bacon fat divided (or use avocado oil, olive oil or duck fat if preferred)
• ¾ + ¼ teaspoon sea salt divided

Instructions

• Note: Roasting the veggies on 2 separate sheet pans gives you a little more control to remove one pan first, if it's done cooking before the other. But the recipe works okay, too, on 1 shared baking sheet: if needed, simply remove the veggie that's done (with a spatula) to a pan on the stove top; cover and keep warm on lowest setting.
  
• Preheat oven to 400° F.
• As the oven preheats: Place half the bacon fat on one small sheet pan, or large sheet pan to one side, and place in the oven long enough for the bacon fat to melt.
• While fat is melting, if not already done: Cut Brussels sprouts in half if they're small, or quarter them if they're large. Dice onions.
• Bake onions first, as they take about 30 minutes longer than the Brussels sprouts. Place onions into melted fat (to one side if using 1 large sheet pan). Toss onions in fat and sea salt, and roast for 25 to 30 minutes.
• Melt fat in oven on second small sheet pan or second side of first large sheet pan. Add Brussels sprouts and toss in fat and sea salt. Bake cut in half; face side down is best.
  
• Roast Brussels sprouts 25 to 30 minutes, depending on how dark you want them -- until both veggies look perfect. (See extra note on stirring onions during their cooking process, just below.)
  
• Note: Onions are baked until fully browned, which means: tossing (with 2 spoons) about 2 times during cooking process to evenly cook, so darker ones don't burn and lighter ones darken.
  
• To serve, fill serving bowl with Brussels sprouts. Top with browned onions.
  

Notes

The Keto version of this recipe for just the Brussels sprouts, without onions, has 5.7 net carbs per serving. With half an onion added to the recipe, it adds about 2 net carbs per serving.

Nutrition

Calories: 213kcal | Carbohydrates: 16g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 51mg | Potassium: 558mg | Fiber: 6g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg

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