*Vegan
Things sure have changed a lot recently. First we went from a boob-based society to a butt-based one; then, after years of boring, boiled, homemade Brussels sprouts, every restaurant chose to add a killer sprout dish to their menu. Sure, most of them cheat and use bacon or lardons, a fistful of salt, and more oil than Saudi Arabia pumps in a year to make them palatable, but at least they’re on the menu. Since I care about you and your health more than restaurant chefs do, let’s try it in a vegan recipe that’s still fucking delicious.
1 head garlic
¾ cup apple juice
2 tablespoons olive oil
2 tablespoons pure maple syrup
2 pounds Brussels sprouts, stems trimmed, outer layer removed, halved lengthwise
Kosher salt and ground black pepper
2 apples
5 dates, diced
½ cup roasted peanuts
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Slice the garlic head in half, crosswise. Splash with a bit of olive oil and sprinkle with salt. Put the halves back together and wrap the head of garlic in aluminum foil. Toss the packet in the oven while it’s preheating.
3. In large bowl, whisk the apple juice with the olive oil and maple syrup until combined. Add the Brussels sprouts and a punch of salt and pepper. Make sure the sprouts are evenly coated.
4. Place the sprouts on the lined tray, cut side down. Pour any additional sauce over the top, as evenly as you can.
5. Roast the sprouts in the preheated oven for 40 minutes, or until they’re crispy and kind of charred. I don’t know what kind of oven you have, so it might take a bit more time. Be patient—you want that color and crunch. When they’re done, pull the garlic out, too.
6. Thinly slice your apples.
7. Combine the sprouts, apple, dates, and peanuts in a bowl. Squeeze the roasted garlic into the bowl. Mix well and serve hot.