Roasted Balsamic Red Onions & Brussels Sprouts makes an intensely flavorful addition to your next meal, suitable for both a fancy holiday gathering or a regular weeknight dinner. Plus, this roasted vegetable recipe is super easy and healthy, welcomed perks for us fit foodies!

By now, most of us know that Brussels sprouts are a super “superfood” addition to a balanced diet, even if only from inference of mom yelling “finish your Brussels sprouts”?!  They are rich in healthy omega-3 fatty acids, vitamin A, B vitamins (thiamine, niacin, and folate), and vitamin E – research suggest this cruciferous vegetable may also help prevent heart disease and certain cancer recurrences.

But, know one really gives much credence to red onions other that a vegetable to be chopped up or slivered and used as an ingredient or topping, am I right? But, roasted red onions make an amazing side dish, a mellow and lightly sweet addition to your meal. I also like to use them as a salad topping or addition to my grain bowl meal preps. Of all the onions on Earth, red onions are the “healthiest,” as they boast the highest levels of antioxidants. The plant pigment that makes red onions red (or purplish-red) are a flavonoid called anthocyanins. Numerous research studies have suggested that people who consume foods with abundant anthocyanins have reductions in the incidence of heart disease. Red onions also contain organosulfur compounds (as to other onions) which may help eradicate cancer-causing free radicals in the body.

So, back to the recipe for Roasted Balsamic Red Onions & Brussels Sprouts– it’s a no-brainer veggie dish to throw together and simultaneously cook when you’re already planning to roast or bake something in the oven at a higher heat, like a beef roast or salmon filet. I halve the Brussels sprouts and quarter (or “eighth”) the onions, ensuring a little bit of the stalk/root end has been left on each so that they hold their shape when serving. They it’s just a simple dressing of olive oil, balsamic vinegar, salt and pepper – and then roasting. That’s it, boom!

Roast for about 20 to 30 minutes, depending on your oven, the amount you have on the pan, and your preference for caramelization. I like mine a little more on the super carnalized side, but you have to be careful and keep a watchful eye as they can burn fast due to the natural sugars in the balsamic vinegar.

Serve this roasted red onion and roasted Brussels sprouts combo as a simple side to a holiday meal (like thanksgiving dinner) or as an easy way to fit more veggies into your weekday lunch (I even think these roasted red onions and Brussels sprouts are good cold in my meal prep lunches). Suitable for most every dietary eating pattern including Paleo, Whole30, Low-carb Mediterranean and more.

5 from 17 votes

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Roasted Balsamic Red Onions & Brussels Sprouts

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

A mellow, slighlty sweet side dish for your next holiday meal . . or weeknight dinner. Also great for meal prep and yummy cold on a salad. Paleo and whole30 friendly.

Course: Side Dish, Vegetable

Keyword: brussels sprouts, holiday, red onion, roasted vegetable

Servings: 4 servings

Calories: 134 kcal

Ingredients

• 2 medium red onions
• ½ lb. Brussels sprouts
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• ½ teaspoon slat
• ½ teaspoon ground black pepper

Instructions

1. Preheat oven to 425F degrees.
2. Peel dry and tougher layers from red onions, cut into quarters (or “eighths”) keeping a bit of the root/stalk end intact, if possible.
3. Remove any tougher outer leaves from Brussel sprouts, slice in half lengthwise, leaving a bit of the stalk end intact.
4. In medium bowl, dress sprouts and onions with balsamic vinegar, olive oil, salt and pepper; toss gently to ensure even coverage without breaking them up.
5. Spread out vegetables on a foil-lined, rimmed baking sheet in a single layer. Drizzle with any remaining liquids left in the bowl.
6. Roast at 425F degrees (can go up or down 25 degrees based on whatever else in oven) for approximately 20 to 30 minutes, turning vegetables at midway point with a spatula.
7. Will be “done” when vegetables have browned and caramelized to your desired preference, could vary a bit based on oven temp.
8. Remove from oven and let cool for 2 minutes, serve as a side dish or as otherwise desired.

Recipe Notes