Brussels Sprouts With Candied Walnuts And Green Apple Recipes

ROASTED BRUSSELS SPROUTS WITH APPLES, GOLDEN RAISINS, AND WALNUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spread Brussels sprouts, cauliflower, apples, and onion onto the prepared baking sheet; drizzle with olive oil. Season with salt and black pepper; stir until evenly coated.
• Bake in the preheated oven until Brussels sprouts and cauliflower are tender, 20 to 25 minutes.
• Transfer Brussels sprouts mixture to a serving bowl. Fold in raisins and walnuts; drizzle with wine. Toss to coat.

CANDIED BACON BRUSSELS SPROUTS

Steps:

• Preheat oven to 400° and line a large baking sheet with foil. Trim the ends of Brussels sprouts and remove any tough outer leaves.
• In a small bowl, whisk together maple syrup, brown sugar and cayenne. Cut bacon in half crosswise, then brush bacon with syrup mixture.
• Wrap a slice of bacon around each brussels sprout, placing the brussels sprout seam side down on the baking sheet. Brush the tops of the again with the syrup mixture. Bake until the bacon is crispy and the brussels sprouts are crispy, about 20 minutes.
• Serve warm.

BRUSSELS SPROUTS SAUTéED WITH WALNUTS

Steps:

• Trim off and discard the ends of the brussels sprouts. Pull off the darker outer leaves. Cut larger brussels sprouts in half or quarters, leaving only the smallest, tenderest sprouts whole. You want all the sprouts or cut sprouts to be about the same size so they cook evenly. Set aside the trimmed, prepped sprouts.
• Heat a large frying pan or saute pan over medium-high heat. Add the walnuts to the dry, hot pan and cook, stirring frequently, until they're starting to toast, about 3 minutes. They will continue toasting after you take them off the heat, so remove them before they're as dark as you'd like them. Transfer the walnuts to a dish and set aside.
• Return the pan to medium-high heat and melt the butter or heat the oil. Swirl the pan to coat the bottom with the butter or oil. Add the Brussels sprouts, salt, and 1/2 cup water. Bring to a boil, cover, reduce the heat to a gentle but steady simmer and cook, undisturbed, until the Brussels sprouts are bright green and tender almost all the way through, 3 to 5 minutes depending on the size of the sprouts.
• Uncover and continue to cook, stirring frequently, until the Brussels sprouts are tender and starting to brown, about 3 minutes. The water should all be evaporated at that point as well. Add the walnuts and stir to combine.
• Transfer the brussels sprouts to a serving dish and drizzle with walnut oil, if you like. Serve hot or warm. Cover loosely with foil to keep warm for up to an hour, if desired. If holding warm, wait until serving to drizzle on the walnut oil.

BRUSSELS SPROUTS WITH CANDIED WALNUTS AND GREEN APPLE

Steps:

• 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.