Brussels Sprouts with Candied Walnuts and Green Apple
- 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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