Brussels Sprouts

For our immediate family dinner celebration, my dad asked if I would be willing to make brussels sprouts.  Obviously, since I make them all the time, I was excited to make some for the family.  I had this recipe from the Mile End Cookbook tucked away and it seemed like a fitting recipe, with some apples in it as well.  I wish I had roasted the sprouts a little bit longer because while they were cooked appropriately, they could have used just a little more char on them.  But, as with the other recipes I’ve tried from this cookbook, this turned out great.  I added a bit more salt and pepper after cooking and another drizzle of honey, but overall, I was highly satisfied with the sprouts.

Brussels Sprouts

For Candied Walnuts
1 Tbsp unsalted butter or canola oil
1/4 c walnut pieces
1 tsp kosher salt
leaves of 2 sprigs of rosemary
2 Tbsp honey

For Sprouts and Apples
1 1/2 lb Brussels sprouts, cut in half
1 Tbsp canola oil
1 tsp kosher salt
Pinch of freshly ground black pepper
1 Tbsp unsalted butter or extra virgin olive oil
2 Granny Smith apples, peeled and cut into 1/2 inch pieces
juice of 1 lemon

Make the candied walnuts: Heat the butter or oil in a small skillet over medium heat and add the walnut pieces and salt.  Cook, stirring frequently, until the walnuts start to take on a light golden color; add the rosemary and cook for one minute more.  Add the honey, stir, and remove from the heat.

Meanwhile, preheat the oven to 450 degrees.

Make the sprouts and apples: Toss the Brussels sprouts with the canola oil, salt, and pepper.  Spread them out on a 10×15 inch baking sheet and roast them until crisp-tender, 12 to 15 minutes.  Set aside.

To finish the dish, heat the butter or olive oil in a large skillet over medium-high heat, add the apple pieces, and cook them until lightly browned, about 2 minutes.  Add the candied walnuts, Brussels sprouts, and lemon juice, and toss to combine.  Adjust the seasoning if needed.