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Roasted Brussels Sprouts with Beer Braised Onions
10 minutes
20 minutes
Serves 4
Steps
- 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.
Originally published at servingdumplings.com. Reproduced for personal collection.
