Sautéed Brussels Sprouts and Kale with Crispy Shallots
This West Coast–inspired side dish is a fresh and flavourful addition to your Thanksgiving menu. Tender Brussels sprouts are thinly sliced and sautéed with hearty kale, then tossed in a sweet and tangy blend of maple syrup and apple cider vinegar. Finished with a generous topping of crispy shallots, this vegetarian dish is the perfect balance of savoury, bright, and festive, making it a healthy yet indulgent recipe to enjoy during the holidays.
A Fresh and Seasonal Brussels Sprouts Side Dish
This BC-inspired recipe for Sautéed Brussels Sprouts and Kale with Crispy Shallots is an excellent vegetarian side dish to include on your Thanksgiving table this year. It’s light, flavourful, and filled with seasonal ingredients that balance the heavier dishes on the holiday menu. The Brussels sprouts are thinly sliced and sautéed until tender, then tossed with kale, apple cider vinegar, and maple syrup for a sweet-tangy finish.
The Secret to Delicious Brussels Sprouts and Kale
The key to this recipe is in the balance of flavours. The apple cider vinegar adds brightness, while the maple syrup ties in a natural sweetness that complements the slight bitterness of kale. The crispy shallots add crunch and a savoury note, making each bite layered and satisfying. By cooking the vegetables just until tender, you preserve their colour, flavour, and nutrients.
How to Serve This Thanksgiving Side Dish
This side dish is a perfect addition to a Thanksgiving menu because it adds both freshness and elegance. Serve it alongside turkey, stuffing, and potatoes to bring balance to the plate, or offer it as a hearty vegetarian option for guests who don’t eat meat. The maple and apple cider vinegar give it a distinct Canadian fall flavour, making it festive and delicious!
Get the Recipe: Sautéed Brussels Sprouts and Kale with Crispy Shallots
Sautéed Brussels Sprouts and Kale with Crispy Shallots
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds brussels sprouts trimmed, and thinly sliced
- 2 cups kale leaves cut into 1-cm strips
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- 1 cup crispy shallots divided
Instructions
- Heat a large frying pan over medium high heat. Once hot at the olive oil, followed by the sliced brussels sprouts, kale, salt, and pepper. Saute over medium heat for 5 to 8 minutes, until the brussels sprouts have cooked through and the kale has softened.
- Once cooked, add the apple cider vinegar, maple syrup, and ½ cup of crispy shallots. Mix to combine and cook for 2 minutes, then transfer to a serving bowl and top with the remaining crispy shallots. Serve immediately and enjoy!
Video
Notes
- To save some time, use a food processor with a slicing blade to slice through all the brussels sprouts in seconds!
Nutrition
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