Post by amarante on Oct 16, 2016 10:37:41 GMT -5
ROASTED BRUSSELS SPROUTS WITH APPLES AND HONEY-ROASTED PECANS
Source: Lauren Deen & Holzmann - The Meatball Shop Cookbook.
Brussels sprouts are one of the highlights of the fall market. If you’re lucky you can buy them attached to the stalk. When roasted, the outer leaves become nicely browned, and in this recipe the flavor is intensified by the addition of apples and onions. The honey-roasted pecans add a wonderful sweet and salty crunch and are a bonus recipe here—you can snack on these with a cocktail too.
Serves 4 to 6
1 POUND BRUSSELS SPROUTS, TRIMMED AND HALVED
1 LARGE ONION, CUT INTO 1-INCH PIECES
¼ CUP OLIVE OIL
2 TEASPOONS SALT OR TO TASTE
2 BAKING APPLES, SUCH AS BRAEBURN OR GRANNY SMITH, PEELED, CORED, AND CUT INTO 1-INCH PIECES
¼ CUP APPLE CIDER VINEGAR
1 CUP HONEY-ROASTED PECANS (RECIPE FOLLOWS)
FRESHLY GROUND BLACK PEPPER
• Preheat the oven to 500°F.
• Place the Brussels sprouts and onions in a 9 × 13-inch baking dish. Add the olive oil and salt, and toss to coat.
• Roast until the Brussels sprouts begin to brown, about 15 minutes. Add the apples, mix, and return to the oven. Continue roasting, turning every 10 minutes, until the Brussels sprouts and onions are fully cooked and tender and the apples are beginning to soften, about 20 minutes.
• Remove the dish from the oven, add the vinegar, and toss to incorporate. Season with additional salt, if desired, and transfer to a platter. Top with the pecans and a generous sprinkle of pepper. Serve immediately.
HONEY-ROASTED PECANS
Make extra pecans and store them in a resealable container with a tight-fitting lid in the pantry or a cabinet. If they get a bit stale or soggy, you can always roast them again for a few minutes.
Makes 1 cup
1 CUP PECAN HALVES
2 TABLESPOONS HONEY
1 TEASPOON SALT
Preheat the oven to 325°F.
Place the pecans on a rimmed baking sheet. Drizzle on the honey, add the salt, and toss to coat.
Roast, tossing every 5 minutes, until the pecans are deep brown, well roasted, and let off a strong, nutty aroma, about 20 minutes.
Remove the pecans from the oven and allow to cool before using or serving.
Source: Lauren Deen & Holzmann - The Meatball Shop Cookbook.
Brussels sprouts are one of the highlights of the fall market. If you’re lucky you can buy them attached to the stalk. When roasted, the outer leaves become nicely browned, and in this recipe the flavor is intensified by the addition of apples and onions. The honey-roasted pecans add a wonderful sweet and salty crunch and are a bonus recipe here—you can snack on these with a cocktail too.
Serves 4 to 6
1 POUND BRUSSELS SPROUTS, TRIMMED AND HALVED
1 LARGE ONION, CUT INTO 1-INCH PIECES
¼ CUP OLIVE OIL
2 TEASPOONS SALT OR TO TASTE
2 BAKING APPLES, SUCH AS BRAEBURN OR GRANNY SMITH, PEELED, CORED, AND CUT INTO 1-INCH PIECES
¼ CUP APPLE CIDER VINEGAR
1 CUP HONEY-ROASTED PECANS (RECIPE FOLLOWS)
FRESHLY GROUND BLACK PEPPER
• Preheat the oven to 500°F.
• Place the Brussels sprouts and onions in a 9 × 13-inch baking dish. Add the olive oil and salt, and toss to coat.
• Roast until the Brussels sprouts begin to brown, about 15 minutes. Add the apples, mix, and return to the oven. Continue roasting, turning every 10 minutes, until the Brussels sprouts and onions are fully cooked and tender and the apples are beginning to soften, about 20 minutes.
• Remove the dish from the oven, add the vinegar, and toss to incorporate. Season with additional salt, if desired, and transfer to a platter. Top with the pecans and a generous sprinkle of pepper. Serve immediately.
HONEY-ROASTED PECANS
Make extra pecans and store them in a resealable container with a tight-fitting lid in the pantry or a cabinet. If they get a bit stale or soggy, you can always roast them again for a few minutes.
Makes 1 cup
1 CUP PECAN HALVES
2 TABLESPOONS HONEY
1 TEASPOON SALT
Preheat the oven to 325°F.
Place the pecans on a rimmed baking sheet. Drizzle on the honey, add the salt, and toss to coat.
Roast, tossing every 5 minutes, until the pecans are deep brown, well roasted, and let off a strong, nutty aroma, about 20 minutes.
Remove the pecans from the oven and allow to cool before using or serving.
Thanks. (And here I thought I'd finally found a good way to make em just roasting them--which I liked much because it made them a whole different vegetable...delish and wanted! I can't wait to try this recipe of yours. Oh boy!!!!!)
