Maple-Balsamic Roasted Brussels Sprouts and Spiralized Onions

A Weeknight Delight: Maple-Balsamic Roasted Brussels Sprouts and Spiralized Onions

As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and all the other demands of daily life, the last thing I want is to spend hours in the kitchen. That's why I'm always on the lookout for quick, easy, and flavorful recipes that the whole family will enjoy. This Maple-Balsamic Roasted Brussels Sprouts and Spiralized Onions recipe is a perfect example of just that. It's surprisingly simple, requiring minimal prep time, yet the result is a vibrant and satisfying dish that's bursting with flavor. The sweet and tangy maple-balsamic glaze perfectly complements the slightly bitter Brussels sprouts and the delicate sweetness of the spiralized onions, creating a harmonious blend of textures and tastes.

The beauty of this recipe lies in its versatility. It's a fantastic side dish that pairs well with almost any protein—roasted chicken, grilled salmon, or even a hearty vegetarian lentil loaf. I often find myself doubling the recipe to have leftovers for lunch the next day, a quick and satisfying meal that helps me power through the afternoon slump. The combination of the slightly crunchy Brussels sprouts and the tender onion noodles adds a satisfying textural contrast to any meal. The maple-balsamic glaze adds a touch of sweetness that balances the slight bitterness of the Brussels sprouts and complements the savoury undertones of the onions. I've even started experimenting with adding different nuts or seeds for extra crunch and added nutrition - toasted walnuts or pumpkin seeds are delicious additions.

Beyond its practicality, this dish is also incredibly visually appealing. The vibrant green of the Brussels sprouts and the deep purple of the red onions create a stunning contrast on the plate. It's the kind of dish that not only tastes great but also looks impressive, making it perfect for weeknight dinners or even casual gatherings with friends and family. I love to serve this dish warm, but it also holds up well if served at room temperature which is particularly useful for potlucks or picnics. Honestly, I'm so obsessed with this recipe that it's become a regular fixture in our weekly meal rotation – a testament to its deliciousness and ease of preparation. It's a perfect blend of healthy and flavourful that makes even the busiest weeknight feel a little bit more manageable. The recipe is forgiving, you don't have to be overly precise with the measurements, and the results are always delightful. Experiment with different seasonings or add some crumbled feta cheese for an extra layer of flavour – the possibilities are endless!

Tips and Variations:

• Customize the glaze: Experiment with different ratios of maple syrup and balsamic vinegar to find your perfect balance of sweet and tangy.
• Add some heat: A pinch of red pepper flakes will add a nice kick to the dish.
• Use different vegetables: Feel free to add other vegetables like carrots, sweet potatoes, or butternut squash.
• Make it a complete meal: Add cooked protein such as chicken or sausage for a more substantial meal.
• Get creative with garnishes: Toasted nuts, seeds, fresh herbs, or a sprinkle of parmesan cheese can elevate the dish.

This recipe is a testament to how even the simplest ingredients can transform into a culinary masterpiece with a little creativity and attention to detail. It’s a meal that is both visually appealing and incredibly satisfying. It's a keeper, and I can’t wait to make it again!

Step-by-step

• Preheat the oven to 400 degrees.
• Take out two baking sheets.
• Slice off the tough ends of the Brussels sprouts and pull off any yellow outer leaves.
• Slice them in half.
• In the bottom of a medium mixing bowl, add 2 tablespoons of the olive oil, all of the maple syrup and balsamic.
• Stir to combine and add in the Brussels sprouts.
• Season with salt and pepper and toss again to combine.
• Transfer the seasoned Brussels sprouts to one of the baking sheets and roast for 30 to 35 minutes, until crisp on the outside and tender on the inside.
• Shake the pan every 15 minutes to brown the sprouts evenly.
• Meanwhile, peel and spiralize the onions with Blade A.
• Place the onion noodles in the same large bowl used to toss the sprouts and drizzle with remaining oil (two teaspoons).
• Season generously with salt and pepper and add them to the other baking sheet, trying not to overcrowd the noodles (the noodles will steam instead of roast if they’re overlapping).
• Bake alongside the Brussels sprouts for 20 minutes or until cooked through and beginning to crisp, shaking the pan once to make sure the noodles cook.
• Toss the finished Brussels and onion noodles together and serve with an extra pinch of kosher salt, for an extra salty kick.
• Garnish with pecans if desired.