Pan-Roasted Brussels Sprouts with Cipollini Onions and Bitter Orange Glaze
Brussels sprouts and sweet cipollini onions caramelized and finished with a tangy, slightly bitter orange glaze for complex flavor. This mediterranean-inspired vegetarian (vegetarian) ready in about 30 minutes pairs trimmed and halved Brussels sprouts, small, peeled cipollini onions, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, trimmed and halved Brussels sprouts
- 12 small, peeled cipollini onions
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup bitter orange juice
- 2 tbsp honey
- 1/4 tsp red chili flakes
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb halved Brussels sprouts cut side down and 12 peeled cipollini onions. Season with 1 tsp salt and 1/2 tsp black pepper. Sauté without stirring for 6-7 minutes until the Brussels sprouts are deeply browned on the bottom.
- Step 2: Flip the Brussels sprouts and onions and cook for another 4 minutes until tender and golden on all sides.
- Step 3: Reduce heat to medium-low and add 1/4 cup bitter orange juice, 2 tbsp honey, and 1/4 tsp red chili flakes. Stir gently and cook for 3-4 minutes until the glaze thickens and coats the vegetables.
- Step 4: Remove from heat and serve warm, allowing the natural bitterness of the orange to complement the caramelized vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Roasted Brussels Sprouts with Cipollini Onions and Bitter Orange Glaze take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Roasted Brussels Sprouts with Cipollini Onions and Bitter Orange Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Roasted Brussels Sprouts with Cipollini Onions and Bitter Orange Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Roasted Brussels Sprouts with Cipollini Onions and Bitter Orange Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Roasted Brussels Sprouts with Cipollini Onions and Bitter Orange Glaze vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
