Roasting Brussels sprouts is one of our favorite ways to make the fall vegetable, because they get all caramelized and sweet. This preparation gets some extra sweetness from roasted apples. And candied walnuts, which are blanched to make them more tender, dusted in powdered sugar before being deep-fried and sprinkled onto the vegetables for a crunchy finish.
To learn more, read "Quick vs. Slow: Brussels Sprouts Edition."
Roasted Brussels Sprouts with Squash, Apples and Candied Walnuts
Recipe adapted from Carmen Quagliata, Union Square Cafe, New York, NY
Yield: 4 to 6 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 15 minutes
For the Brussel Sprouts and Squash:
1 pound Brussels sprouts (about 30), trimmed and halved
2 pounds butternut squash (about one small squash), cut into 1-inch chunks
1 Honeycrisp apple, cut into 1-inch chunks
2 medium shallots, thinly sliced
15 sage leaves
3 tablespoons butter, melted
2 tablespoons maple syrup
Salt and pepper, to taste
For the Candied Walnuts:
Vegetable or canola oil, for frying
1 cup walnut halves
2 cups powdered sugar
1. Make the Brussels Sprouts and Squash: Preheat the oven to 350°. In a large bowl, combine the Brussels sprouts, squash, apple, shallots and sage leaves. Add the melted butter and maple syrup, and season with salt and pepper; toss until everything is evenly coated.
2. Spread the vegetables in an even layer on a parchment-lined sheet tray. Roast, turning occasionally, until the sprouts are golden brown and tender, about 35 to 40 minutes.
3. Meanwhile, make the candied walnuts: In a 4-quart saucepan, pour enough oil to reach a depth of 3 inches. Heat the oil until a deep-fry thermometer reads 375°.
4. While the oil is heating, in a medium saucepan, bring 4 cups of water to a boil. Add the walnuts and boil for 10 seconds; drain well. In a large bowl, immediately toss the walnuts with the powdered sugar. Transfer the walnuts to a sheet tray and let rest for a few minutes.
5. Fry the walnuts until they turn an amber-brown color, about 30 seconds. Using a slotted spoon, remove the walnuts. Transfer the nuts to a paper towel-lined plate and season with salt. Store at room temperature in a sealed container until ready to use.
6. To serve, transfer the roasted vegetables to a serving dish and top with the candied walnuts.
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