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