-
Prep time
10 minutes
-
Cook time
20 minutes
-
Serves
4
Author Notes
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
Ingredients
- Roasted Brussels sprouts
-
1.3 pounds
Brussels sprouts, trimmed and halved
-
4 tablespoons
olive oil
-
1 teaspoon
each: salt + black pepper
- Beer braised onions
-
4
small onions
-
1
garlic clove, minced
-
1 tablespoon
olive oil
-
2 tablespoons
unsalted butter
-
1 teaspoon
each: salt, black pepper, dried thyme
-
1-2 tablespoons
maple syrup
-
1 tablespoon
flour
-
1 cup
brown beer (dark beer with dominant malty sweet flavors)
-
fresh thyme, for serving
-
1/4 teaspoon
red pepper flakes, for serving
Directions
-
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.
See what other Food52ers are saying.