Roasted Brussels sprouts with beer braised onions. They’re perfectly charred without being overcooked on the inside, but what really puts them over the top are the buttery, beer braised onions. Simple and fun to make, a crowd favorite side dish that’s ready in 30 minutes. Best part? The leftovers! They’re delicious when served over toast. —Anna Chwistek | Serving Dumplings
What You'll Need
Roasted Brussels sprouts
Brussels sprouts, trimmed and halved
each: salt + black pepper
Beer braised onions
garlic clove, minced
each: salt, black pepper, dried thyme
brown beer (dark beer with dominant malty sweet flavors)
fresh thyme, for serving
red pepper flakes, for serving
Preheat the oven to 400 °F.
Cut off the tip of the stem and remove the outer leaves from the Brussels sprouts. Cut the Brussels in half. Transfer to a bowl, add olive oil, salt and black pepper. Toss to combine.
Arrange Brussels sprouts cut side down on a baking sheet. Roast Brussels until cooked, deeply browned but not completely soft, about 20 minutes.
In the meantime, thinly slice the onions and mince the garlic.
Melt butter and oil in a large skillet over medium-low heat. Add onions, place them in a single layer, cook undisturbed for 3 minutes. Then start stirring the onions. Continue to cook, stirring occasionally until softened, about 10 minutes. Add garlic, cook for 2 minutes.
Stir in salt, black pepper and dried thyme. Add 1 tbsp maple syrup. Add flour, stir until incorporated. Pour in beer and cook, stirring occasionally another 5 minutes until the onions are deeply caramelized. At this point, you can add more maple syrup to your own taste.
Add Brussels sprouts, gently toss to combine. Garnish with red pepper flakes and fresh thyme. Serve immediately.