Pic of Roasted Brussels sprouts and caramelised onions

Roasted Brussels sprouts and caramelised onions

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Roasted Brussels sprouts and caramelised onions

Side Serves 6 1h 15 min
Roasting Brussels sprouts intensifies their flavour and averts any risk of sogginess. They pair beautifully with meltingly sweet slow-caramelised onions. If you're not a vegetarian, a bit of crispy, salty pancetta or bacon completes the picture. Use any leftover onions to serve with soup, on bruschetta topped with some goat's cheese, or with pork or steak.


  • 3 tsp olive oil
  • large knob butter
  • 3 large onions
  • 2 tsp salt
  • 2 tsp sugar
  • 1 tsp balsamic vinegar
  • 500g Brussels sprouts, washed and trimmed, cut in ½ if large
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped
  • salt and pepper


Prep time: 15 min
Cooking time: 1h
  • Step 1

    In a large heavy bottomed pan heat the oil and butter until melted. Add the onion and cook for 10 minutes.
  • Step 2

    Add the salt and sugar, lower the heat and cook for 30 minutes to 1 hour - leave the onions for a few minutes at a time, then stir occasionally to prevent them sticking to the bottom. Add a little more oil if they look like burning.
  • Step 3

    The onion should gradually turn a dark brown colour - it is important not to stir too much to allow the onions time to caramelise. Once cooked add a splash of balsamic vinegar at the end to deglaze the pan.
  • Step 4

    For the sprouts, preheat oven to 180°C/Gas 4. Toss the Brussels sprouts in oil to coat and place on a baking tray. Season with salt and pepper.
  • Step 5

    Roast in the oven for about 15-20 minutes, shaking every once in a while to turn the sprouts so they brown evenly. Insert a knife into one to check they are cooked.
  • Step 6

    Toss a couple of large spoonfuls of caramelised onions with the sprouts and serve with some chopped fresh parsley.

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