Recipe courtesy of Mile End
Show: Unique Eats
Episode: Sandwiches
Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

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

To candy the walnuts:

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.

To roast the Brussels sprouts:

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.

To finish the dish:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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