This maple Brussels sprouts with onions recipe turns humble vegetables into a caramelized, sweet-savory side dish that earns a spot on any holiday table or weeknight dinner. The natural bitterness of Brussels sprouts balances the rich maple syrup, while sautéed onions add depth and a soft, sweet contrast. It comes together in one skillet in about 30 minutes, making it both simple and impressive.
Ingredients
- 1 ½ pounds (680 g) Brussels sprouts, trimmed and halved (or quartered if large)
- 2 tablespoons (30 ml) olive oil, divided
- 1 large yellow onion (about 8 oz / 225 g), thinly sliced
- 3 tablespoons (60 g) pure maple syrup
- 1 tablespoon (15 ml) apple cider vinegar
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Optional: 2 tablespoons (15 g) chopped pecans or walnuts, toasted
- Optional: 1 tablespoon (5 g) chopped fresh parsley for garnish
Instructions
- Heat 1 tablespoon of the olive oil in a large (12-inch) skillet over medium-high heat. Add the Brussels sprouts in a single layer, cut-side down. Let them sear without stirring for 2–3 minutes, until they are deeply browned on the cut side.
- Add the remaining 1 tablespoon olive oil and the sliced onion. Stir to combine. Cook, stirring occasionally, for 5–7 minutes, until the onion softens and begins to brown.
- Reduce the heat to medium-low. Add the maple syrup, apple cider vinegar, salt, and pepper. Stir well to coat everything.
- Cover the skillet and cook for 5–8 minutes, until the Brussels sprouts are tender when pierced with a fork but still have a slight bite. Stir once or twice during this time.
- Remove the lid and increase the heat to medium-high. Cook for 1–2 minutes, stirring constantly, until the liquid reduces to a glossy glaze that coats the vegetables.
- Taste and adjust seasoning with more salt or pepper if needed. If using, stir in the toasted pecans and sprinkle with parsley before serving.
Tips
- Don’t crowd the pan: If your skillet is not large enough, cook the Brussels sprouts in two batches. Crowding causes steaming instead of browning, which means less caramelization and a longer cook time.
- Cut for even cooking: Halve sprouts through the stem so the leaves stay attached. If some sprouts are much larger, quarter them so all pieces cook at the same rate.
- Use real maple syrup: Pancake syrup is not a substitute—it’s corn syrup with flavoring and will make the dish overly sweet. Pure maple syrup gives the right depth and less sugar.
- Adjust the glaze: If the syrup-vinegar mixture reduces too quickly and looks dry, add a splash of water or broth to loosen it. If it’s too thin, let it bubble a little longer.
Serving Suggestions
Serve this dish warm alongside roasted chicken, pork chops, or seared steak. It also complements holiday mains like turkey or ham. For a vegetarian meal, pair it with wild rice and a dollop of Greek yogurt or crumbled feta on top. The sweetness of the maple makes it a natural partner for earthy grains like farro or quinoa.
Variations
- Add bacon: Cook 4 slices of chopped bacon in the skillet first, then use the rendered fat instead of olive oil for the sprouts. Crumble the bacon back in at the end.
- Try balsamic: Replace the apple cider vinegar with balsamic vinegar for a deeper, more complex flavor. Use a good quality balsamic for best results.
- Spice it up: Add a pinch of red pepper flakes or a minced garlic clove in the last 2 minutes of cooking for a kick.
- Roasted version: Toss the halved sprouts and onions with olive oil, salt, and pepper, roast at 425°F (220°C) for 20–25 minutes, then toss with the maple syrup and vinegar and return to the oven for 5 minutes.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a skillet over medium heat with a splash of water or broth, stirring until warmed through—about 5 minutes. You can also microwave in 30-second bursts, but the texture will be softer. Avoid freezing, as the sprouts become mushy when thawed.
Frequently Asked Questions
Can I use frozen Brussels sprouts? Yes, but thaw them completely and pat dry with paper towels before cooking. Frozen sprouts release more water, so they may steam instead of brown. Increase the initial searing time by a few minutes and expect a softer texture.
Why are my Brussels sprouts bitter? Bitterness is natural in Brussels sprouts, especially larger ones. The maple syrup and vinegar help mask it. To reduce bitterness further, choose smaller, firmer sprouts and make sure they are well-browned—caramelization adds sweetness.
Can I make this ahead of time? Yes, you can cook the dish fully, then reheat gently before serving. The glaze may thicken upon cooling; add a splash of water or broth when reheating to loosen it. For best texture, reheat in a skillet rather than a microwave.
Is this dish vegan? Yes, as written it is vegan. Just ensure your maple syrup is pure and your sugar (if used) is vegan-friendly. The optional nuts and parsley are also plant-based.
What if I don’t have apple cider vinegar? White wine vinegar, red wine vinegar, or lemon juice all work as substitutes. Use the same amount. Each will slightly change the flavor, but all provide the needed acidity to balance the sweetness.
Can I double this recipe? Absolutely, but use a very large skillet or cook in batches. Keep the heat medium-high for browning and increase the covered cooking time by a few minutes. Check tenderness with a fork before serving.