Caramelized Brussels Sprouts and Lentil Salad

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This crockery lends a sweet-and-sour attack to Brussels sprouts, and the summation of lentils takes them into main-course territory.

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

Ingredients

1 1/2 cups brownish lentils, picked implicit and rinsed
1 1/2 pounds Brussels sprouts
10 ample shallots, peeled
3 tablespoons extra-virgin olive oil
1/2 cupful positive 2 tablespoons balsamic vinegar
1 tablespoonful chromatic oregon maple syrup
1 spoon salt, positive much arsenic needed
1/2 spoon freshly crushed achromatic pepper
1 spoon sugar
Sliced almonds, for garnish

Nutritional Facts

Per serving

Calories
470
Fat
13 g
Saturated Fat
2 g
Carbohydrates
78 g
Sodium
610 mg
Protein
23 g
Fiber
19 g
Sugar
16 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

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

Tested by Joe Yonan.

Published November 5, 2017

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Updated March 16, 2026

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