Roasted Brussels Sprouts with Crispy Onions

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.

Course Side Dish

Cuisine American

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

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 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 1/2 an onion (see carb count in Notes below)
1/4 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