Go Back
Crispy roasted Brussels sprouts and potatoes with caramelized onions in a white dish.

Roasted Brussels Sprouts and Potatoes with Caramelized Onions

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: Greek, Middle Eastern
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 lb Brussels sprouts trimmed and halved
  • 1 lb baby potatoes gold or red, halved
  • 2 large yellow onions thinly sliced
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic minced
  • 1 tsp fresh rosemary minced
  • 1 tsp fresh thyme minced
  • Salt and black pepper to taste
Optional:
  • 2 tbsp balsamic glaze for drizzling

Method
 

  1. Prep: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Season: In a large bowl, toss sprouts and potatoes with 2 tbsp oil, garlic, herbs, salt, and pepper.
  3. Arrange: Spread vegetables on the sheet, cut-side down.
  4. Roast: Bake for 20 minutes.
  5. Onions: Meanwhile, sauté onions in a skillet with the remaining 1 tbsp oil on medium-low for 20 minutes until caramelized.
  6. Finish: Add onions to the sheet pan, toss, and roast for a final 10 minutes. Drizzle with balsamic glaze if desired.

Notes

  • Pan Choice: For the crispiness shown in the photo, use a heavy-rimmed baking sheet. Darker pans radiate heat more effectively for browning.
  • The Slicing Rule: Always place the Brussels sprouts and potatoes "cut-side down" on the pan. This direct contact with the hot surface is what creates the golden-brown crust.
  • Onion Tip: If you are short on time, you can roast the onions on the pan, but the skillet method mentioned in the instructions yields a much richer, "jammy" sweetness.