Brussels Sprouts Tarte Tatin

By á-1569

Ingredients

• Cooking spray
• 2 tablespoons olive oil, divided
• 1 pound fresh Brussels sprouts, halved lengthwise (4 cups)
• 1/4 cup water
• 1/2 cup chopped shallot
• 2 tablespoons white balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (9-inch) frozen whole-wheat pie dough (such as Wholly Wholesome), thawed
• Calories 149 Fat 9g Satfat 4g Unsatfat 4g Protein 3g Carbohydrate 16g Fiber 3g Sugars 6g Added sugars 3g Sodium 282mg Calcium 2% DV Potassium 4% DV

Details

Servings 100

Preparation

Step 1

Step 1
Preheat oven to 400°F. Lightly coat an 8-inch round cake pan with cooking spray. Heat 1 tablespoon 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.

Step 2
Wipe skillet clean. Add remaining 1 tablespoon 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.

Step 3
Bake at 400°F until crust is golden brown, 25 to 30 minutes. Transfer to a wire rack to cool 5 minutes. Carefully invert onto a serving plate.