Maple-Glazed Baked Onions and Brussels Sprouts

Slow-baked maple-glazed onions and Brussels sprouts is a fantastic cool-weather side dish that goes with any kind of meal. Perfect for holidays or as a delectable everyday way to use up surplus onions. 

Recently I found myself with a ridiculous amount of onions, having bought more when there were already plenty in the pantry, and this was a perfect way to use that surplus.

Slow-baking onions in a blend of broth, maple syrup (or agave), and balsamic vinegar heightens their mellow sweetness.

This method works especially well with onions that start out a with a bit more natural sweetness than ordinary yellow onions — though those are absolutely fine to use in this dish. Brussels sprouts make a perfect partner for the onions.

For serving: For the holiday table, or as an everyday side dish simply transfer from the roasting pan to a serving bowl. To boost this into a meal, serve over rice or other grain and top with warmed red or pink beans. Either way, it’s a simple and hearty dish that happens to be gluten-free, soy-free, and nut free.

Recipe is adapted from Vegan Holiday Kitchen by Nava Atlas.

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Yield: 8

Maple-Glazed Baked Onions and Brussels Sprouts

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Slow-baked maple-glazed onions and Brussels sprouts make a fantastic team in a cool-weather side dish.

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Ingredients

• 4 large or 8 medium onions (yellow, Vidalia, red, or pure white)
• 1 cup vegetable broth or 1 cup water with 1 (dissolved) bouillon cube
• 1/4 cup maple syrup (or substitute agave nectar)
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon dried tarragon or basil (see Note)
• 1/2 teaspoon dried thyme
• 1 pound Brussels sprouts, stemmed and halved
• Salt and freshly ground pepper to taste
• 1/3 cup chopped walnuts, optional

Instructions

1. Preheat the oven to 375º F.
2. Cut the onions in half crosswise; trim away stem ends. Cut each half into quarters. 
3. Combine the onions in a mixing bowl with the broth, agave or maple syrup, oil, balsamic, and dried herbs. Stir together. Transfer to a foil-lined roasting pan, then cover with more foil.
4. Bake for 30 minutes, then uncover and stir in the Brussels sprouts. 
5. Bake for 20 to 30 minutes longer, uncovered, or until the onions are tender when pierced with a fork. Once or twice during this time, gently stir the mixture. By the end of the baking time, most of the liquid should be absorbed and the vegetables should be nicely glazed. 
6. Transfer to a serving bowl. Season with salt and pepper and top with walnuts, if using. Serve at once or keep warm until needed.

Notes

If you don’t have dried tarragon, basil, and/or thyme on hand, substitute Italian seasoning blend.

Serving suggestion: Serve just as is as a side dish, or turn into a simple and tasty main dish by serving over rice or other grain, and topping with warmed pink or red beans.

Nutrition Information:

Yield:

8
Amount Per Serving: Trans Fat: 0gCholesterol: 0mg

Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.

Here are lots more easy and tasty vegan salads & side dishes.