Make Ahead Glazed Sprouts Onions
Elevate your holiday table or weeknight dinner with Make Ahead Glazed Sprouts and Onions, a simple yet sophisticated side dish bursting with flavor. This recipe pairs tender Brussels sprouts and sweet pearl onions, caramelized to perfection in a glossy balsamic-brown sugar glaze. Prepared with a blend of butter and olive oil for richness, and finished with optional fresh parsley garnish, this dish combines wholesome ingredients with bold, aromatic flavors. The make-ahead feature ensures convenience, making it perfect for busy schedules or entertaining. Whether served alongside roasted meats or as a stand-alone vegetarian delight, this crowd-pleaser will steal the spotlight. Keywords: glazed Brussels sprouts, caramelized pearl onions, balsamic glaze, make-ahead side dish, easy holiday recipes.
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 300 g Pearl onions
- 3 tbsp Unsalted butter
- 1 tbsp Olive oil
- 2 tbsp Brown sugar
- 2 tbsp Balsamic vinegar
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 250 ml Water
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Trim the ends of the Brussels sprouts and peel away any yellow or damaged outer leaves. Rinse well and set aside.
Bring a pot of water to a boil. Add the Brussels sprouts and blanch for 3-4 minutes, until they start to turn bright green but are not fully tender. Drain and rinse under cold water to stop the cooking process.
In the same pot, bring fresh water to a boil and add the pearl onions. Boil for about 2 minutes, then drain. Once cool enough to handle, trim the root ends and peel away the skins.
In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the Brussels sprouts and pearl onions, cooking for 5-7 minutes until they start to brown slightly.
Sprinkle the brown sugar over the vegetables and stir to coat. Cook for another 1-2 minutes, allowing the sugar to caramelize slightly.
Add the balsamic vinegar, salt, pepper, and water to the skillet. Stir well and bring the mixture to a simmer. Reduce the heat to low and cook uncovered for about 10 minutes, or until the vegetables are tender and the liquid has reduced to a syrupy glaze.
Stir in the remaining tablespoon of butter to add shine and richness to the glaze.
Remove from heat and allow the dish to cool if making ahead. Transfer to an airtight container and refrigerate for up to 2 days.
When ready to serve, reheat gently in a skillet over low heat, adding a splash of water if needed to loosen the glaze.
Garnish with freshly chopped parsley before serving, if desired.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 13.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
