Maple-Glazed Baked Onions and Brussels Sprouts

Slow-baked maple-glazed onions and Brussels sprouts is a fantastic cool-weather side dish. Perfect for holidays or as a delicious, everyday way to use up surplus onions.

Slow-baking onions in a blend of broth, maple syrup (or agave), and olive oil 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 beyond fine to use in this dish. Brussels sprouts make a perfect partner for the 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.

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 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 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

• 6 large or 12 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)
• 2 tablespoons olive oil
• 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
• Minced fresh parsley for garnish, 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, 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 parsley, 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

Serving Size:

1
Amount Per Serving: Calories: 141Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 139mgCarbohydrates: 26gFiber: 4gSugar: 14gProtein: 3g

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.

If you like this baked Brussels sprouts dish, you might also enjoy …

Roasted Collard Greens with Brussels Sprouts & Polenta

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