Brussels Sprouts with Cavolo Nero and Chestnut-Pancetta Crumble, Confit Leeks with Puy Lentils and Onion Cream

Roasted Brussels Sprouts with Cavolo Nero

Roasting builds dark, savory edges on the sprouts while briefly steaming the kale keeps it supple. A little vinegar cuts through the richness of the crumble.

Ingredients

• 1.5 lb Brussels sprouts, trimmed and halved
• 1 large bunch cavolo nero, tough stems removed, leaves torn into broad pieces
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons water
• 2 teaspoons sherry vinegar
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 425°F / 220°C. Dry the sprouts thoroughly, then toss with 2 tablespoons olive oil, the salt, and pepper.
2. Arrange cut-side down on a large metal sheet pan, leaving space between pieces. Roast for 23–30 minutes, until the cut faces are deeply browned and the centers yield to a knife.
3. During the final 5 minutes, put the kale, remaining tablespoon olive oil, and water in a wide pot. Cover and cook over medium heat for 2 minutes, then uncover and toss for another 2–3 minutes, until tender but still dark green.
4. Add the sprouts and vinegar to the kale and toss gently. Taste before adding more salt, allowing for the salty pancetta crumble.

Notes

• Use two sheet pans if necessary; crowded sprouts steam rather than brown.

Chestnut-Pancetta Crumble with Sage

Chunky chestnuts provide sweet, crumbly contrast to the greens. A modest amount of pancetta seasons the whole dish, while sage makes the topping distinctly autumnal.

Ingredients

• 4 oz pancetta, cut into short, thick pieces
• 1 teaspoon ghee
• 5 oz cooked peeled chestnuts, roughly chopped with some pieces crumbled
• 10 sage leaves, roughly torn
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Warm the ghee in a skillet over medium-low heat. Add the pancetta and cook for 8–10 minutes, stirring occasionally, until its fat has rendered and the edges are golden.
2. If more than 2 tablespoons fat has accumulated, spoon off the excess. Add the chestnuts and cook over medium heat for 4–5 minutes, turning gently, until golden in places.
3. Add the sage for the final minute, allowing it to crisp without burning. Remove from the heat and stir in the lemon zest and pepper.
4. Fold half the crumble into the sprouts and kale just before serving; scatter the rest on top.

Notes

• The crumble is deliberately coarse, not a breadcrumb topping. Use ready-cooked chestnuts without added flavorings.

Olive-Oil Confit Leeks

Covered, gentle cooking softens thick leek rounds without breaking them apart. Their sweet cooking juices and aromatic oil also dress the lentils.

Ingredients

• 4 large leeks, white and light-green parts only
• 3/4 cup extra-virgin olive oil
• 4 garlic cloves, peeled and lightly crushed
• 4 sprigs thyme
• 2 strips lemon peel, without white pith
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 350°F / 180°C. Cut the leeks crosswise into 1 1/2-inch rounds. Rinse carefully between the layers without pulling the rounds apart, then drain and pat dry.
2. Arrange snugly in a baking dish in one layer. Add the oil, garlic, thyme, lemon peel, salt, and pepper, turning the leeks gently to coat.
3. Cover the surface with parchment, then seal the dish tightly with foil. Bake for 45 minutes.
4. Turn the rounds carefully and continue cooking, covered, for 10–25 minutes, until a thin knife slips through the centers without resistance. Keep covered and warm.
5. Discard the thyme stems and lemon peel. Reserve the garlic and cooking oil for the lentils.

Notes

• Choose a snug baking dish so the oil surrounds the leeks rather than spreading across a wide surface. The leeks release additional liquid as they cook.

Puy Lentils with Parsley and Confit Garlic

Puy lentils retain their shape beneath the tender leeks. Dressing them while warm carries the garlic and acidity through every bite.

Ingredients

• 1 cup dry Puy lentils, rinsed and checked for stones
• 4 cups water, plus more if needed
• 1 bay leaf
• 1/2 teaspoon kosher salt, plus more to taste
• 3 tablespoons reserved leek confit cooking oil
• 4 confit garlic cloves from the leeks
• 1 tablespoon sherry vinegar
• 1 tablespoon lemon juice, plus more to taste
• 3/4 cup roughly chopped flat-leaf parsley, loosely packed
• to taste freshly ground black pepper

Instructions

1. Combine the lentils, water, bay leaf, and salt in a saucepan. Bring to a simmer, then cook gently for 20–30 minutes, until tender with a slight bite and still holding their shape. Add water if needed to keep them submerged.
2. Drain, reserving 1/2 cup cooking liquid, and discard the bay leaf.
3. Mash the confit garlic with the reserved leek oil, vinegar, and lemon juice in a large bowl. Fold in the warm lentils.
4. Add a few spoonfuls of reserved lentil liquid or the watery leek cooking juices if needed; the lentils should be glossy and moist, not soupy.
5. Fold in the parsley just before serving. Season with salt, pepper, and additional lemon juice to taste, then gently combine with the leeks or spoon around them.

Notes

• Keep this component and the leeks separate from the pancetta pan and utensils to preserve the vegan leek-and-lentil dish.

Roasted Onion Cream

Whole roasted onions blend into a naturally thick, sweet purée. Olive oil adds a creamy texture without dairy, and lemon keeps it from tasting flat.

Ingredients

• 3 medium yellow onions, unpeeled
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice, plus more to taste
• 1/2 teaspoon kosher salt, plus more to taste
• 1–3 tablespoons hot water, only as needed

Instructions

1. Heat the oven to 350°F / 180°C. Put the whole, unpeeled onions on a small baking tray and roast for 90–110 minutes, until collapsed and completely soft when pierced through the center. The skins may become dark.
2. Cool just enough to handle. Remove the skins, roots, and any leathery or scorched flesh, retaining the soft golden interiors and their juices.
3. Blend the warm onion flesh with the lemon juice and salt until very smooth. With the blender running, gradually add the olive oil.
4. Add hot water a teaspoon at a time only if needed to help the blender turn. The finished cream should hold a soft mound on a spoon.
5. Adjust the salt and lemon juice. Keep warm over a gentle water bath, or rewarm carefully in a small saucepan without boiling.

Notes

• A high-speed blender gives the silkiest texture. For a standard blender, scrape down frequently and pass through a fine sieve if needed.

Overall Timing / Workflow

The onions and leeks share the lower-temperature oven first. Raising the heat afterward lets the sprouts brown while the other components hold gently.

Instructions

1. 0:00 — Heat the oven to 350°F / 180°C and start the whole onions.
2. 0:20 — Clean and cut the leeks, assemble their baking dish, and add it to the oven.
3. 0:45 — Prepare the sprouts, kale, chestnuts, sage, and parsley. Start the lentils around 1:00.
4. 1:15 — Check the leeks; remove when completely tender and hold covered. Dress the cooked lentils with the confit garlic, oil, and acid.
5. 1:30 — Check the onions and allow extra time if their centers remain firm. Once tender, remove them and raise the oven to 425°F / 220°C.
6. Roast the sprouts while peeling and blending the onions. Cook the chestnut-pancetta crumble during this final roasting window.
7. Wilt the kale, toss with the sprouts, and add the crumble. Refresh the warm lentils with parsley and gently combine with the leeks. Serve with warm onion cream.

Notes

• The onion cream can be made up to 3 days ahead, reducing day-of oven time substantially.

Plating

Keeping the two dishes side by side preserves the contrast between crisp, savory greens and soft, sweet leeks.

Instructions

1. Spoon the warm lentils and leek rounds onto one side of each plate, including a little of their glossy dressing.
2. Add a generous spoonful of warm onion cream over the leeks, leaving some rounds and parsley visible.
3. Pile the Brussels sprouts and cavolo nero alongside. Finish with the reserved chestnut-pancetta crumble and serve immediately.

Leftover Path

Separate storage keeps the onion cream smooth and prevents the crumble from softening unnecessarily.

Instructions

1. Refrigerate leftovers within 2 hours. Store the leek-lentil mixture, onion cream, and sprout mixture separately where practical, and use within 3–4 days.
2. Reheat the leeks and lentils gently in a covered saucepan with a splash of water. Warm the onion cream separately over low heat, stirring until smooth.
3. Reheat the sprouts and crumble on a tray at 400°F / 200°C for 10–15 minutes, until hot, watching the kale and chestnuts so they do not scorch.
4. For a different meal, loosen the leeks and lentils with vegetable stock into a thick soup and finish with onion cream and fresh lemon.