Food Recipes Glazed Brussels Sprouts on Olive Oil-Fried Bread 4.7 (3) 2 Reviews Brussels sprouts are worthy of starring as dinner and this recipe is proof. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on January 21, 2021 Print Share Share Tweet Pin Email Photo: Greg Dupree Servings: 4 The key to the sprouts' deliciousness is frying them in a hot skillet until crispy, then letting them soften in a zesty flavor bomb of pomegranate juice and balsamic vinegar, which blankets each half in a sweet-tart glaze. These top olive oil-fried planks of ciabatta bread, along with a schmear of salted ricotta cheese. All that's left is to adorn these hearty vegetarian toasts with toasted hazelnuts and a shower of parsley flakes. Fear not, if you want to opt for a vegan version, swap the ricotta cheese for this easy cashew ricotta. Pro tip: The Brussels sprouts are great on their own as a side dish. Top with pomegranate seeds, in addition to the hazelnuts and parsley. Ingredients 5 tablespoons olive oil, divided 1 1-lb. ciabatta loaf (12 by 7 in.), split horizontally 2 cloves garlic 1 ¼ teaspoons kosher salt, divided 1 pound fresh Brussels sprouts, trimmed and halved ½ cup pomegranate juice ¼ cup balsamic vinegar 1 1-lb. container whole-milk ricotta cheese ¾ cup toasted, chopped hazelnuts chopped fresh flat-leaf parsley and freshly ground black pepper, for serving Directions Preheat oven to 225°F. Heat 2 tablespoons oil in a large cast-iron or other heavy skillet over medium. (Trim bread to fit skillet if necessary.) Place 1 bread half, cut side down, in skillet. Fry, occasionally pressing down middle with a spatula, until golden, 3 to 4 minutes. Transfer bread, cut side up, to a baking sheet. Repeat with 1 tablespoon oil and remaining bread half. Remove skillet from heat. Rub cut sides of bread generously with garlic; season with ¼ teaspoon salt. Transfer baking sheet to oven to keep bread warm. Add remaining 2 tablespoons oil to skillet over medium. Carefully add Brussels sprouts, mostly cut side down, and cook, undisturbed, until golden brown, 4 to 5 minutes. Season with ¼ teaspoon salt and toss. Cook, undisturbed, until golden in parts, 4 to 5 minutes. Add pomegranate juice, vinegar, and ½ teaspoon salt; stir to coat. Bring to a simmer over medium. Reduce heat to medium-low; simmer, stirring often, until Brussels sprouts are tender and liquid reduces to a glaze, 15 to 18 minutes. Stir ricotta and remaining ¼ teaspoon salt in a small bowl. Spread over cut sides of bread. Top with Brussels sprouts, hazelnuts, parsley, and several grinds of pepper. Cut each bread half into 4 pieces. Make It Vegan Replace the ricotta with this easy homemade dairy-free cashew "ricotta." Print