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  • Caramelized Brussels Sprouts and Lentil Salad. MUST CREDIT: Photo by Deb Lindsey for The Washington Post. Deb Lindsey—For The Washington Post


Wednesday, November 15, 2017
Spouts get sweet-and-sour treatment

Brussels sprouts are finished with balsamic vinegar boiled down with a pinch of sugar into a glaze. If you save this one for Thanksgiving, I wouldn’t blame you.

 

Caramelized Brussels Sprouts and Lentil Salad

1½ cups brown lentils, picked over and rinsed

1½ pounds Brussels sprouts

10 large shallots

3 tablespoons extra-virgin olive oil

½ cup plus 2 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup

1 teaspoon salt, plus more as needed

½ teaspoon freshly ground black pepper

1 teaspoon sugar

Sliced almonds, for garnish

 

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, steam for about 10 minutes.

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 ½ 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 ¼ 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.