Looking for Thanksgiving side dish ideas? Try Brussels sprouts with caramelized onions and maple syrup

Sue Selasky
Detroit Free Press
Food shots
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Brussel sprouts with caramelized pearl onions.
MANDI WRIGHT/Detroit Free Press

Serves: 10 / Preparation time: 12 minutes / Total time: 25 minutes

Ingredients

¾ cup coarsely chopped walnuts or pecans

¼ cup (½ stick) unsalted butter, melted

1 to 2 tablespoons maple syrup (adjust for desired sweetness)

1 teaspoon salt, divided

2 pounds Brussels sprouts, discolored leaves discarded, stems trimmed, quartered

1 bag (16 ounces) frozen pearl onions, slightly thawed

¼ teaspoon black pepper

1 tablespoon cider vinegar

Directions

Preheat the oven to 350 degrees. Place the nuts on a baking sheet and toast them about 10 minutes or until fragrant and a few shades darker.

Meanwhile, in a small bowl stir together 1 tablespoon of the butter, the maple syrup and ½ teaspoon salt. Add the maple glaze to the hot nuts and toss to coat.

In a large nonstick skillet, heat the remaining 3 tablespoons butter over medium-high heat. Add the Brussels sprouts and sauté them about 5 minutes. Add the onions to the skillet, stir, cover and continue cooking until the onions are slightly golden and the Brussels sprouts are crisp-tender, about 5 minutes. Uncover, add the salt, black pepper and vinegar and sauté, stirring about 2 minutes. Add the nuts and any glaze in the baking pan and sauté, stirring, 1 minute more. Serve.

Cook's note: The nuts can be toasted and glazed a day in advance. Store them covered at room temperature. The Brussels sprouts can be quartered a day ahead and kept in a plastic bag lined with paper towels in the refrigerator.

Adapted from Gourmet magazine, November 2003 issue. Tested by Susan Selasky for the Detroit Free Press Test Kitchen, part of the USA TODAY Network.

156 calories (57% from fat), 11 grams fat (3 grams sat. fat), 14 grams carbohydrate, 4 grams protein, 272 mg sodium, 12 mg cholesterol, 47 mg calcium, 4 grams fiber.