Roasted Brussels Sprouts with Squash, Apples and Candied Walnuts

By á-4084

Ingredients

• 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

Details

Adapted from tastingtable.com

Preparation

Step 1

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.