Prep: 15 minutes
Total: 30 minutes
| Brussels sprouts, halved | 1 lb |
| Red onion, 1/2-in thick wedges | 1 只 |
| Olive oil | |
| Salt | |
| Pepper | |
| Butter | 2 tbsp |
| Fresh lemon juice | 1 tbsp |
| Sliced almond | 2-3 tbsp |
| Golden raisins | 2 tbsp |
Heat oven to 400 F. On large rimmed baking sheet, toss Brussels sprouts, onions, oil, 1/2 tsp salt and 1/4 tsp pepper. Turn sprouts cut side down and roast until golden brown and tender, 20 to 25 minutes
About 5 minutes before Brussels sprouts are finished, melt butter on 10-in skillet on medium until foaming. Add almonds and cook, stirring, until the almonds and butter are golden brown, 2-3 minutes. Add raisins, lemon juice, and 1/4 tsp of salt and swirl pan to combine.
When sprouts and onions are cooked, transfer to platter. Spoon brown butter mixture over Brussels sprouts and onions.
