Flash Roasted Brussels Sprouts with Red Onion and Lemon Pepper

 

Brussels sprouts go from raw to crispy/tender in about 8 minutes in a hot oven.  So there is really no need to ever cook them any other way!  Here, I’ve given the onion a bit of a head start so that it could achieve a sweet silky flavor and texture.  The added benefit is that the sprouts get a chance to caramelize on the sizzling hot pan long before they make that unfortunate transition to mush, as they are apt to do when overcooked.  The lemon pepper brightens this vegetable dish up and the pine nuts add a rich little crunch.  Easy enough for everyday….special enough for your holiday feast.

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1 large red onion, peeled and cut into 1/2 inch dice

1 tablespoon olive oil

4 cups trimmed, halved brussels sprouts

2 tablespoons butter

1 teaspoon lemon pepper

1/4 cup pine nuts

salt and lemon pepper to taste

Preheat oven to 500 degrees.  Toss red onion and olive oil in a large roasting pan (or baking sheet with sides) spread it out, and roast until it is just starting to caramelize, 5-10 minutes.  Meanwhile, melt the butter in a small saucepan and stir in the lemon pepper.  Rinse the cut sprouts in water then put them in a medium sized bowl and pour the butter mixture oven them.  Toss well to coat. Take the roasting pan out of the oven, add the brussels sprouts mixture, toss together with the onions then spread everything out into a single layer.  Return to oven for 8-10 minutes until sprouts are just tender and turning golden brown.  Do a taste test after 6-7 minutes to see where you are… sprouts come in different sizes and you do not want to overcook them. They should be tender on the outside with a bit of a crunch in the middle. (and they will continue to cook for a minute or two after they come out of the oven so err on the side of undercooking here) Remove from oven, add pine nuts and toss to warm through.  Season with salt and a generous sprinkle of Lemon Pepper to taste.  Serve 5-6

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