Roasted Brussels Sprouts with Beer Braised Onions

by Anna Chwistek

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. 

roasted brussels sprouts with beer braised onions

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.

roasted brussels sprouts with beer braised onions

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 brussels sprouts with beer braised onions

Recipe Video

Roasted Brussels Sprouts with Beer Braised Onions

Yield: serves 4

Roasted Brussels Sprouts with Beer Braised Onions

roasted brussels sprouts with beer braised onions
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

roasted brussels sprouts

  • 600 g/1.3 pounds Brussels sprouts
  • 4 tbsp olive oil
  • 1/2 tsp each: salt + black pepper

beer braised onions

  • 4 small onions
  • 1 garlic clove
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tsp each: salt, black pepper, dried thyme
  • 1-2 tbsp maple syrup
  • 1 tbsp flour
  • 1 cup/220 ml brown beer (dark beer with dominant malty sweet flavors)
  • fresh thyme, for serving
  • 1/4 tsp red pepper flakes, for serving

Instructions

    1. Preheat the oven to 200 °C/400 °F.
    2. 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.
    3. Arrange Brussels sprouts cut side down on a baking sheet. Roast Brussels until cooked, deeply browned but not completely soft, about 20 minutes.
    4. In the meantime, thinly slice the onions and mince the garlic.
    5. 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.
    6. 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.
    7. Add Brussels sprouts, briefly toss to combine. Garnish with red pepper flakes and fresh thyme. Serve immediately.

Notes

Calories Per Serving: 321 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Vegetarian
 
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