Savory Peanut Butter-Glazed Brussels Sprouts with Caramelized Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 lb (680 g) Brussels sprouts, trimmed and halved
• 4 tbsp olive oil, divided
• 2 medium yellow onions, thinly sliced
• 1 tbsp unsalted butter (or extra oil)
• 1/4 cup creamy peanut butter
• 2 tbsp low-sodium soy sauce
• 1 tbsp maple syrup or honey
• 1 tbsp rice vinegar or lime juice
• 1 tsp toasted sesame oil
• 1 clove garlic, minced (or 1/2 tsp garlic powder)
• 1/2 tsp grated fresh ginger (or 1/4 tsp ground ginger)
• 2–4 tbsp warm water, to thin glaze
• Salt, black pepper, and red pepper flakes
• Optional: chopped peanuts, sliced green onion, sesame seeds, lime wedges

Do This

• 1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
• 2. Toss halved Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread cut-side down on the baking sheet.
• 3. In a skillet, cook sliced onions with 2 tbsp oil (or 1 tbsp oil + 1 tbsp butter) and a pinch of salt over medium-low heat until deep golden, 15–20 minutes.
• 4. Whisk peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and 2–4 tbsp warm water until smooth and pourable.
• 5. Roast Brussels sprouts for 18–22 minutes, until browned and tender with crispy edges.
• 6. Toss hot Brussels sprouts and caramelized onions with the peanut-soy glaze on a sheet pan or in a large bowl.
• 7. Return to oven for 3–5 minutes to set the glaze. Garnish with chopped peanuts, green onion, and sesame seeds; serve hot.

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Why You’ll Love This Recipe

• It turns humble Brussels sprouts into a richly flavored, restaurant-worthy side dish.
• The savory peanut-butter glaze is perfectly balanced with soy, garlic, ginger, and a touch of sweetness.
• Caramelized onions add deep sweetness and silkiness that pair beautifully with the nutty sprouts.
• Everything roasts in the oven and comes together in under an hour with simple pantry ingredients.

Grocery List

• Produce: Brussels sprouts, yellow onions, garlic, fresh ginger, green onions (for garnish), lime (optional, for serving)
• Dairy: Unsalted butter (optional; can substitute more oil), optional crumbled feta or goat cheese for serving (if desired)
• Pantry: Olive oil, creamy peanut butter, soy sauce (preferably low-sodium), maple syrup or honey, rice vinegar, toasted sesame oil, red pepper flakes, kosher salt, black pepper, sesame seeds, roasted peanuts (for garnish)

Full Ingredients

For the Brussels Sprouts Roast

• 1 1/2 lb (680 g) Brussels sprouts, trimmed, dry ends removed, and halved lengthwise
• 2 tbsp olive oil
• 1/2 tsp kosher salt (or to taste)
• 1/4 tsp freshly ground black pepper

For the Caramelized Onions

• 2 medium yellow onions (about 1 lb / 450 g), peeled and thinly sliced from root to tip
• 1 tbsp olive oil
• 1 tbsp unsalted butter (or use another 1 tbsp olive oil for a dairy-free version)
• 1/4 tsp kosher salt
• 1 tsp balsamic vinegar or a splash of water, for deglazing (optional)

For the Savory Peanut-Butter Soy Glaze

• 1/4 cup (60 g) creamy natural peanut butter, well stirred
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup or honey
• 1 tbsp rice vinegar or fresh lime juice
• 1 tsp toasted sesame oil
• 1 small clove garlic, minced (about 1/2 tsp) or 1/2 tsp garlic powder
• 1/2 tsp freshly grated ginger (or 1/4 tsp ground ginger)
• 2–4 tbsp warm water, to thin the glaze to a pourable consistency
• Pinch of red pepper flakes, to taste

Optional Garnishes

• 2 tbsp roasted peanuts, roughly chopped
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds
• Lime wedges, for serving
• Optional: a few tablespoons crumbled feta or goat cheese for a salty-creamy finish

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Set your oven to 425°F (220°C) with a rack in the center position. This high heat helps the Brussels sprouts caramelize and crisp up nicely.

Line a large rimmed baking sheet with parchment paper for easier cleanup, or lightly oil the pan. Choose a sheet large enough that the Brussels sprouts can sit in a single layer without crowding; this is key for good browning.

Step 2: Prep and season the Brussels sprouts

Trim off any dry stem ends from the Brussels sprouts and remove any wilted outer leaves. Slice each sprout in half lengthwise, so more surface area can caramelize in the oven.

Place the halves in a large bowl. Drizzle with 2 tbsp olive oil, then sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss thoroughly until every piece is lightly coated in oil and seasoning. Spread the sprouts onto the prepared baking sheet, arranging them cut-side down for maximum browning.

Step 3: Start caramelizing the onions

While you arrange the Brussels sprouts, place a large skillet over medium-low heat. Add 1 tbsp olive oil and 1 tbsp butter. Once melted and shimmering, add the sliced onions and 1/4 tsp salt.

Cook the onions, stirring every few minutes, until they become soft, golden, and jammy, 15–20 minutes. Keep the heat low enough that they slowly turn deep golden brown without burning. If the pan looks dry or browned bits start sticking, add a splash of water or 1 tsp balsamic vinegar and stir to loosen them. Turn the heat down further if they brown too quickly. When done, set aside.

Step 4: Roast the Brussels sprouts until crisp-tender

Place the tray of seasoned Brussels sprouts into the preheated 425°F (220°C) oven. Roast for 18–22 minutes, until the cut sides are deeply browned and the sprouts are tender when pierced with a fork, with some crispy edges.

If your oven has hot spots, rotate the pan halfway through cooking. Do not stir too often; leaving them undisturbed allows them to develop that gorgeous caramelized surface.

Step 5: Whisk together the savory peanut-butter soy glaze

While the sprouts roast and the onions finish caramelizing, make the glaze. In a medium bowl, combine 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, the minced garlic, grated ginger, and a pinch of red pepper flakes.

Whisk until the mixture is thick and smooth. Add warm water, 1 tbsp at a time, whisking after each addition, until the glaze becomes silky and pourable but still clings to a spoon. Taste and adjust: add a bit more soy for saltiness, vinegar for brightness, or maple syrup for sweetness if desired.

Step 6: Combine the roasted sprouts, caramelized onions, and glaze

When the Brussels sprouts are deeply browned and tender, remove the baking sheet from the oven. Transfer the roasted sprouts to a large mixing bowl or leave them on the pan if there is room to toss.

Add the warm caramelized onions to the sprouts. Pour the peanut-soy glaze over the mixture, starting with about two-thirds of it. Toss gently but thoroughly until everything is evenly coated, adding more glaze as needed. You want a glossy coating on each sprout without pooling excessively on the pan.

Step 7: Finish in the oven and garnish

Spread the glazed Brussels sprouts and onions back into an even layer on the baking sheet. Return to the oven and roast for another 3–5 minutes. This short second roast helps the glaze set and slightly caramelize on the vegetables, concentrating the flavors.

Remove from the oven and transfer to a serving dish, or serve directly from a rustic skillet or sheet pan. Sprinkle with chopped roasted peanuts, sliced green onions, and sesame seeds. Serve hot, with lime wedges on the side for squeezing over just before eating. Enjoy as a hearty side dish or a vegetable-focused main over rice or grains.

Pro Tips

• Dry your Brussels sprouts well. After rinsing, pat them very dry. Excess moisture will steam them instead of roasting, leading to softer, less caramelized sprouts.
• Do not overcrowd the pan. If the Brussels sprouts are piled on top of each other, they will steam. Use a large sheet pan or two smaller ones so they can roast in a single, uncrowded layer.
• Control the onion heat. Caramelized onions prefer low and slow cooking. If they start to darken too quickly, reduce the heat and add a splash of water to prevent burning.
• Adjust glaze thickness as needed. If the glaze seems too thick to coat, add a spoonful of warm water. If it is too thin, whisk in a bit more peanut butter until it clings nicely to the sprouts.
• Season at the end. Because soy sauce is salty, taste the finished dish before adding more salt. A squeeze of lime can also brighten flavors without extra salt.

Variations

• Extra-spicy version: Add 1–2 tsp chili-garlic sauce or sriracha to the peanut glaze along with the red pepper flakes. Garnish with additional chili slices for heat-lovers.
• Miso-peanut twist: Whisk 1 tbsp white or yellow miso paste into the glaze for even deeper umami and a slightly funkier, more complex flavor profile.
• Sheet-pan meal: Toss cubes of extra-firm tofu or thin slices of chicken thigh with a little oil, salt, and pepper, and roast on the same sheet as the Brussels sprouts (using a second pan if needed). Glaze everything together at the end for a complete main dish.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen as they rest. To reheat, spread the sprouts and onions on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, until heated through and slightly crisped again. You can also reheat gently in a skillet over medium heat with a splash of water if the glaze seems too thick. The peanut glaze can be made up to 3 days ahead and stored separately in the fridge; thin with a bit of warm water before using. Caramelized onions can also be made ahead and refrigerated for up to 4 days or frozen for up to 1 month.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): 290 calories; 9 g protein; 18 g carbohydrates; 20 g fat; 3 g saturated fat; 6 g fiber; 6 g sugars; 540 mg sodium. Actual values will vary based on specific ingredients, portion sizes, and any additional garnishes or proteins you choose.