Caramelized Brussels Sprouts and Lentil Salad 4.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Nov 6, 2017

This salad lends a sweet-and-sour approach to Brussels sprouts, and the addition of lentils takes them into main-course territory.

To read the accompanying story, see: Give Brussels sprouts the sweet-and-sour treatment.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 1/2 cups brown lentils, picked over and rinsed
  • 1 1/2 pounds Brussels sprouts
  • 10 large shallots
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup plus 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • Sliced almonds, for garnish

Directions

Pour the lentils into a large pot and cover with water by at least 1 inch. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and cook until the lentils are tender yet still retain their shape, 20 to 30 minutes. Drain them in a fine-mesh strainer, briefly rinse with cold water, and let dry.

Preheat the oven to 400 degrees.

Trim any damaged leaves off the Brussels sprouts. Trim at the root ends, and make a shallow crisscross cut on the bottom of each one, placing them in a steamer basket set over a large pot filled with a few inches of water. Once they're all prepped, turn the heat to medium, and, once the water is barely bubbling, cover and cook/steam for about 10 minutes, or until they start to get tender on the outside.

Cut the shallots in half lengthwise, cut off the tough root, and then cut each in half lengthwise again. Transfer to a rimmed baking sheet, along with the Brussels sprouts, oil, 2 tablespoons of the balsamic vinegar, the honey or maple syrup, the salt and pepper. Use your hands to toss together and coat evenly. Roast (middle rack), shaking the pan occasionally, until the vegetables are tender and slightly caramelized, about 30 minutes.

Meanwhile, heat the remaining 1/2 cup of balsamic vinegar in a nonstick skillet over medium-high heat, then stir in the sugar. Cook until the mixture has reduced by half (to 1/4 cup) to form a glaze. Pour into a glass measuring cup to cool (during which time it will get slightly stickier).

Transfer the roasted vegetables to a large bowl, add the cooked lentils and toss well to incorporate. Taste, and add more salt, as needed.

Divide among individual plates, garnish with the sliced almonds and drizzle with the balsamic glaze. Serve warm or at room temperature.

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Recipe Source

Adapted from "Naturally Vegetarian" by Valentina Solfrini (Avery, 2017).

Tested by Joe Yonan.

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