I know what you’re thinking. “Brussels sprouts? Really? Thanksgiving was a month ago.” I know, I was there. But it’s not my fault this charred Brussels sprouts recipe came to me four weeks too late – and I simply can’t wait until next November to share it with you. So I guess you’ll have to make it for Christmas, your office holiday party, or just a random upcoming Tuesday.
This recipe evolved from the Balsamic Brussels Sprouts from Friendsgiving, which is, hands down, the most popular recipe in my book. I wanted to make it for a private cheffing gig I do monthly here in Syracuse but the challenge was that the menu had to be vegan and use all local ingredients, and the original recipe features feta cheese and pomegranate seeds. What to do?
I decided to replace the umami in the feta with fried shallots and the tartness of the pomegranate with diced apple. This new version of charred Brussels sprouts turned out awesome enough to rival the original and I love that it uses a trio of seasonal ingredients. The slight bitterness of the Brussels is balanced perfectly by the bright flavors of the balsamic and apple, and the fried shallots round everything out. (They’re a great topper for almost anything, really.)
A few notes:
-In order to get properly browned, the Brussels have to be in a single layer on the baking sheet, with some free space left around each one. If your baking sheet is overcrowded, the Brussels will steam and become mushy instead of charring and maintaining their texture. Use 2 baking sheets if you have to.
-The fried shallots can go from golden brown to burnt pretty quickly so be sure to keep an eye of them after the initial 10 minutes of cooking.
These charred Brussels sprouts are a festive vegan side dish for any holiday table.
- 1 ½ pounds Brussels sprouts, trimmed
- ¼ cup extra-virgin olive oil, divided
- ¼ teaspoon fine sea salt, plus more for sprinkling
- Freshly ground black pepper, to taste
- 4 medium shallots OR 1 medium onion, thinly sliced
- ⅓ cup balsamic vinegar
- 1 apple, cored and finely diced
- Preheat the oven to 425°F.
- If your Brussels are on the larger side, halve or quarter them; small Brussels can remain whole.
- On a baking sheet, toss the Brussels with 2 tablespoons of the oil, salt, and pepper to coat evenly. Arrange in a single layer and roast until crispy and dark brown, 15 to 20 minutes, tossing once halfway through cooking.
- Meanwhile, heat the remaining 2 tablespoons of the oil in a large non-stick skillet over medium heat. Add the shallots and fry, stirring frequently, until they’re caramel brown, about 15 minutes; if they’re browning too quickly, reduce the heat. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain the excess oil. Sprinkle with salt while the shallots are still hot.
- Pour the vinegar into a small pot and bring to a boil. Simmer over low heat until it is thick, syrupy, and reduced in volume by half, 5 to 10 minutes.
- To serve, transfer the Brussels to a serving platter and top with the shallots and apple and drizzle with the balsamic. Serve immediately.
- Serving Size: 1/6 of the recipe
- Calories: 150
- Carbohydrates: 20.7 g
- Fiber: 5.2 g
- Protein: 4.5 g