Roasted Sprouts and Onions

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  • Level: Easy
  • Total: 45 min
  • Active: 5 min
  • Yield: 10 to 12 servings
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Two 14-ounce bags frozen pearl onions

One 22-ounce bag frozen Brussels sprouts 

2 tablespoons olive oil 

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh parsley


  1. Preheat the oven to 425 degrees F.
  2. Tip the onions and sprouts onto a baking sheet, drizzle on the olive oil, sprinkle with salt and pepper and toss.
  3. Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving.