Move oven rack to top position and preheat oven broiler or preheat outdoor grill to medium-high heat. Line a rimmed baking sheet with parchment paper for oven or oil a vegetable grill basket for the barbecue.
Toss Brussels sprouts, onions, garlic, and oil together in a large bowl. Spread in one layer on prepared baking sheet or vegetable grill basket. For the oven: Broil for 4 minutes, stir, and broil for 2 minutes, or until tender and slightly charred around the edges. For the barbecue: Grill, stirring occasionally, for 3 to 6 minutes, until tender and slightly charred around the edges.
Return to bowl and toss with dried fruit and salt.
You’ve Got Options
Try using half Brussels sprouts and half radishes in this recipe.
Add 1 apple, cored and cut into eight wedges, to vegetables in step 2.
Use dried blueberries, cherries, raisins, cranberries, or sliced apricots for the dried fruit. Or use 1 cup fresh whole fruit: blueberries, strawberries, pitted cherries, or halved pitted peaches, plums, or apricots. Cook with vegetables halfway through cooking time in step 2.
Makes 4 Side Servings, Easily Doubled or Halved
3 cups Brussels sprouts (about 2 pounds), halved (see options)
2 small onions, cut into wedges
1 clove garlic, finely chopped
2 tablespoons extra-virgin avocado oil
½ cup dried fruit (see options)
½ teaspoon kosher salt or coarsely ground
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.