White balsamic Brussels sprouts
- 2 lbs Brussels sprouts
- olive oil
- 1 cup nutritional yeast
- 2 cups white balsamic vinegar
Preheat oven to 400’F.
Rinse sprouts and allow to dry. Cut sprouts in half (this can be tedious, but it is worthwhile). Toss generously in olive oil, salt and pepper.
On a sheet pan or in a oven-safe pan, spread nutritional yeast and toast about 10 minutes, set aside.
On a metal sheet pan, arrange Brussels sprouts cut side down. Bake for about 45 minutes on center rack.
In a small or medium pot, reduce white balsamic vinegar over medium high heat. When the vinegar is syrupy and coats the back of a spoon, remove it from the heat. (If you over-reduce, you can add a splash of warm water or more vinegar. Cold water will ‘freeze up’ the reduction, and make clean up difficult. You can also buy ready-to-use balsamic reductions from many grocery stores).
Optional: caramelize two large onions, julienned (cut into thin strips).
When Brussels sprouts are roasted dark-brown on the bottom, remove from the oven. Toss with toasted yeast, balsamic reduction, and – if you like – caramelized onions.
Read the story this recipe was originally published in: Six recipes for the vegan at your Thanksgiving table
