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Charred Brussels sprouts with fried shallots and diced apple on a small green-rimmed plate on a white tablecloth

Charred Brussels Sprouts with Fried Shallots, Apple and Balsamic


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  • Author: thenewbaguette.com
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Description

These charred Brussels sprouts are a festive vegan side dish for any holiday table.


Ingredients

  • 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

Instructions

  1. Preheat the oven to 425°F.
  2. If your Brussels are on the larger side, halve or quarter them; small Brussels can remain whole.
  3. 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.
  4. 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.
  5. 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.
  6. To serve, transfer the Brussels to a serving platter and top with the shallots and apple and drizzle with the balsamic. Serve immediately.

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 150
  • Carbohydrates: 20.7 g
  • Fiber: 5.2 g
  • Protein: 4.5 g
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