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Ingredients
- 2 Tbsp olive oil, divided
- 1 lb fresh Brussels sprouts, halved lengthwise (4 cups)
- 1/4 cup water
- 1/2 cup chopped shallot
- 2 Tbsp white balsamic vinegar
- 2 Tbsp honey
- 1 Tbsp chopped fresh thyme
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 (9-inch) frozen whole-wheat pie dough (such as Wholly Wholesome), thawed
Details
Servings 10
Preparation time 40mins
Cooking time 65mins
Preparation
Step 1
Preheat oven to 400. Lightly coat an 8-inch round cake pan with cooking spray. Heat 1 Tbsp oil in a large nonstick skillet over medium-high. Add sprouts, cut sides down; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add 1/4 cup water; reduce heat to medium. Cover and cook, undisturbed, until sprouts are tender when pierced with tip of a knife, about 4 minutes. Transfer to prepared cake pan; arrange evenly, cut sides down.
Wipe skillet clean. Add remaining 1 Tbsp oil; heat over medium-low. Add shallot; cook, stirring often, until softened, 3 to 4 minutes. Stir in vinegar, honey, thyme, salt, and pepper; cook, stirring constantly, until liquid is slightly syrupy, about 2 minutes. Drizzle evenly over sprouts. Drape pie dough over sprouts, tucking edges into sides of cake pan. Prick top all over with a fork or tip of a knife.
Bake at 400 until crust is golden brown, 25 to 30 minutes. Transfer to a wire rack to cool 5 minutes. Carefully invert onto a serving plate.
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