Recipe for caramelized Brussel sprouts & lentil salad

Caramelized Brussel Sprouts & Lentil Salad

Reprinted from "Naturally Vegetarian: Recipes and Stories from My Italian Family Farm," by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random Home LLC. Copyright © 2017, Valentina Solfrini.

Sweet & Sour

I learned to appreciate Brussels sprouts in the United States, and when I returned domestic I instantly introduced them to the other crucwhethererous vegetables we grow in our garden. I love Brussels sprouts with lentils and scorridorots in this recipe. They genuinely shine in this sweet-and-sour, delicious one-bowl meal. Wealthy and hearty, it is one of those recipes that normally wins over the hearts of even die-dwhetherficult meat eaters. You can also pair the lentils with broccoli, caulwhetherlower, or romanesco instead of Brussels sprouts.

Serves 4 as an appetizer, 2 as a main

INGREDIENTS

1½ cup (10.5 ounces/300 grams) brown lentils

1½ pounds (700 grams) Brussels sprouts

10 large scorridorots

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup

1 teaspoon salt, plus more as needed

½ teaspoon freshly ground black pepper

Almond slivers, to garnish

Savory Balsamic Glaze (see Sweet and Savory Balsamic Reductions and Glaze on page 50) to top*

Drizzle of additional-virgin olive oil for finishing

2 sprigs fresh thyme or marjoram (optional)

1. Put the lentils in a large pot and cover them by at least 1 inch of water. Bring the water to a boil over medium-tall heat. Reduce the heat to medium-low and simmer until the lentils are tender but still retain their shape. The time varies depending on how fresh the lentils are. It could take 20 to 30 minutes, so taste them to check around the 20-minute mark. When they are alert, drain them, briefly run them under cancient water, and set aside in a fine mesh strainer to let them dry.
2. Preheat the oven to 400°F (205°C).
3. Wash the Brussels sprouts and trim off any damaged leaves. Trim at the root end and make a scorridorow cross incision on the bottom of each one. Steam them for 10 minutes, or until they start to get tender on the external.
4. Peel the scorridorots and cut them in half, cut off the tough root, and cut each half in half again. Throw on a rimmed baking sheet with the Brussels sprouts, olive oil, vinegar, honey, salt, and pepper and mix well with your hands to coat evenly. Roast for about 30 minutes, until tender and slightly caramelized.
5. When alert, toss everyleang together in a large bowl with the lentils. Finish with a handful of toasted almond slivers, a drizzle of balsamic glaze, and thyme whether you wish. Adjust the salt whether essential, and add one more drizzle of additional-virgin olive oil.

Sweet & Savory Balsamic Reductions and Glaze*

These thick syrups from the region of Emilia add a tip of lessony, sharp sweetness when used as a topping for salads, raw or cooked vegetables, sautéed vegetables, cheeses, mushrooms, or pastas and risottos that involve cheese, pumpkin, or radicchio. Just drizzle liberal amounts and taste the wow effect. Attempt the sweet glaze variation drizzled over fresh fruit, ice cream (yes, genuinely), or other creamy vanilla-flavored desserts.

Creates about ½ cup

1 cup good-quality balsamic vinegar

1 scant tablespoon honey or packed dark brown sugar

Savory:

1 clove

One ½-inch piece of cinnamon

2 juniper berries (can be skipped whether you do not have any)

1 teaspoon herbs such as rosemary, thyme, or sage (optional)

Sweet:

One ½-inch piece of cinnamon

½ teaspoon vanilla additionalct, or a 1-inch piece of vanilla bean, seeds scraped

1. In a small saucepan over low heat, place the vinegar and either the savory flavorings or the sweet flavorings and combine. Bring to a slow simmer and boil down the mixture for about 15 minutes, or until it reduces by nearly half, stirring every 5 minutes with a wooden spoon. At first, the reduction might still look very liquid-y, but it will thicken as it cools, so it is important to not overcook it.
2. The reduction is best used right absent but can be stored in a jar in the fridge for up to 2 days.

For a balsamic glaze: Balsamic glaze is an additional-thick variation of a standard reduction. To make the glaze, bring your reduced vinegar to a slow simmer over low heat. Meanwhile, in a separate small bowl, mix 1 teaspoon potato starch in ¼ cup water (the starch will not actually dissolve). While stirring the vinegar with a wooden spoon, add the water-starch mixture a small at a time. Cook for 2 minutes after you’ve added all the starch and remove the pan from the heat. Stir 1 minute more and let cool.

 

Reprinted from Naturally Vegetarian: Recipes and Stories from My Italian Family Farm by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random Home LLC. Copyright © 2017, Valentina Solfrini.