Recipe courtesy of Mile End

Brussels Sprouts with Candied Walnuts and Green Apple

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

CANDIED WALNUTS:

1/4 cup walnut pieces

1 tablespoon butter

Salt

2 sprigs fresh rosemary, leaves picked

2 tablespoons honey

Brussels Sprouts:

2 pints Brussels sprouts, halved or quartered depending on size

1 tablespoon canola oil

Salt and freshly ground black pepper

2 Granny Smith apples, peeled, and cut into 1/2-inch pieces

1 tablespoon butter

Juice of 1 lemon

Directions

  1. To candy the walnuts:
  2. Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute. Add the honey to the pan and remove from the heat.
  3. To roast the Brussels sprouts:
  4. Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside.
  5. To finish the dish:
  6. Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.