Sautéed Brussels Sprouts and Kale with Crispy Shallots
This BC-inspired recipe is an excellent vegetarian side dish to include on your Thanksgiving table this year. Brussels sprouts and thinly sliced and tossed with kale, apple cider vinegar, maple syrup and crispy shallots. This sweet and tangy side is healthy and delicious to enjoy this holiday!
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
Calories: 150kcalCarbohydrates: 26gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 195mgPotassium: 739mgFiber: 7gSugar: 13gVitamin A: 2332IUVitamin C: 154mgCalcium: 116mgIron: 3mg
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