Add Touch Of Sweetness To Brussels Sprouts

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Caramelized Brussels Sprouts and Lentil Salad

4 servings

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

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


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, 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 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. 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.

Nutrition | Per serving: 470 calories, 23 g protein, 78 g carbohydrates, 13 g fat, 2 g saturated fat, 0 mg cholesterol, 610 mg sodium, 19 g dietary fiber, 16 g sugar

Recipe tested by Joe Yonan; email questions to

More Brussels sprout recipes from Food:

Shredded Spouts Slaw with Gorgonzola + Hazelnuts. (Goran Kosanovic/For The Washington Post)

Tamari-Roasted Brussels Sprouts (Deb Lindsey/For The Washington Post)

Shredded Sprouts Slaw With Gorgonzola + Hazelnuts

Tamari-Roasted Brussels Sprouts

(Renee Comet/For The Washington Post)

Brussels Sprout Salad

(T. Susan Chang)

Pan-Fried Brussels Sprouts With Pickled Raisins

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