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Crispy Brussels Sprouts with Pickled Red Onions

These brussels sprouts are roasted to crispy perfection and topped with sweet/salty pickled red onions for a beautiful side dish that's very easy to make!
Prep Time10 mins
Cook Time30 mins
Pickling time30 mins
Total Time40 mins
Course: Side
Cuisine: American
Servings: 4 servings
Calories: 146kcal
Author: Elizabeth Lindemann


For the pickled red onions:

  • 1 small red onion quartered and sliced thinly
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • 1/2 teaspoon peppercorns
  • 1 cup white vinegar
  • approximately 1 cup boiling water

For the brussels sprouts:

  • 1 lb. brussels sprouts washed, trimmed, and halved (or quartered, if large)
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper to taste


  • To make the pickled red onions, fill a mason jar with the sliced onions. Add the sugar (1 tablespoon), salt (1 tablespoon), peppercorns (1/2 teaspoon), and vinegar (1 cup) to the jar. Add boiling water to the jar, cover, and shake. Refrigerate for at least 30 minutes; overnight for best flavor.
  • To roast the brussels sprouts, mix the sprouts in a bowl with the olive oil (2 tablespoons), salt, and pepper. Spread in an even layer on a parchment covered baking sheet and roast in a 425 degree oven for approximately 30 minutes, or until tender and well roasted, stirring/flipping over every 10 minutes or so.
  • Serve the pickled onions on top of the brussels sprouts. Use leftover onions for sandwiches or salads!


  • To save on time, make the pickled onions beforehand. They will last for months in the fridge.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.


Calories: 146kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 1775mg | Potassium: 481mg | Fiber: 5g | Sugar: 7g | Vitamin A: 855IU | Vitamin C: 98mg | Calcium: 58mg | Iron: 2mg