Roasted Brussels Sprouts with Beer Braised Onions

Roasted Brussels sprouts with beer braised onions. These Brussels sprouts are perfectly charred without being overcooked on the inside, and that’s not even the best part. 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. 

This recipe will make a Brussels lover out of anyone. And this is how we do it. While the Brussels are roasting, we melt some butter and caramelize the onions, then add maple syrup and brown beer to speed up the process. It only needs a little thyme, salt, and pepper, and done. Simple but mouthwatering and extremely addictive.
Let me guide you through the recipe with this step-by-step VIDEO.

RECIPE NOTES

• add some bacon
• for brown beer, use a dark beer with dominant malty sweet flavors
• if you don’t use alcohol for cooking, swap beer for beef broth
• any leftovers can be served over toast

Planning a dinner party?

More Side Dishes

• Roasted Carrots with Mustard Miso Dressing
• Garlic Butter Roasted Corn with Feta and Chilies
• Potato salad with miso dressing
• Red Pesto Pasta Salad with Bacon
• Cucumber Salad
• Buttery Mashed Potatoes
• Crispy Baked Potato Wedges  
• Green Beans with Brown Butter Breadcrumbs

5 from 1 vote

Roasted Brussels Sprouts with Beer Braised Onions

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Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

Servings 4

Calories 293

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Ingredients 

US CustomaryMetric

 

1x2x3x

roasted brussels sprouts

• ▢ 1.3 pounds Brussels sprouts
• ▢ 4 tbsp olive oil
• ▢ ½ tsp salt
• ▢ ½ tsp black pepper

beer braised onions

• ▢ 4 small yellow onions
• ▢ 1 garlic clove
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp unsalted butter
• ▢ 1 tsp salt
• ▢ 1 tsp black pepper
• ▢ 1 tsp dried thyme
• ▢ 1-2 tbsp maple syrup
• ▢ 1 tbsp all-purpose flour
• ▢ 1 cup brown beer - dark beer with dominant malty sweet flavors
• ▢ fresh thyme - for serving
• ▢ ¼ tsp red pepper flakes - for serving

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Instructions 

• Preheat the oven to 200 °C/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, briefly toss to combine. Garnish with red pepper flakes and fresh thyme. Serve immediately.

Video

Nutrition

Calories: 293kcalCarbohydrates: 19gProtein: 5gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 15mgSodium: 913mgPotassium: 606mgFiber: 6gSugar: 6gVitamin A: 1337IUVitamin C: 126mgCalcium: 80mgIron: 3mg

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