Brussels Sprout And Apple Tart With Walnut Pesto Recipes

BRUSSELS SPROUT AND APPLE TART WITH WALNUT PESTO

Steps:

• Preheat oven to 425°F.
• Put the walnuts, 1/4 cup of cheese, and olive oil in a food processor and process until crumbly. Season with salt and pepper.
• Heat the butter in a large skillet over medium heat. Add the shallot and cook for about 5 minutes, until softened. Stir in the Brussels sprouts and apple slices; cook about 10 minutes more, or until apples and sprouts are beginning to brown. Stir in the maple syrup and thyme, then remove from heat and season to taste with salt and pepper.
• Place the puff pastry on baking sheets lined with Silpats or parchment paper; roll the pastry out to about 9x12 inches. Bake for 8-10 minutes, or until the pastry is puffed and golden brown. Gently press down the center of the pastry, leaving a 1-inch margin on all sides. Sprinkle the pesto onto the crust, then top with half the cheese, the sprouts and apples, then the remaining cheese. (You might have some of the sprout mixture leftover.) Return to the oven for 5 more minutes to melt the cheese, then top with the cranberries. Cut each tart into 6 pieces and serve.

BRUSSELS SPROUTS SALAD WITH APPLES AND WALNUTS

Steps:

• Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, 5 to 8 minutes. Transfer nuts to a cutting board and chop.
• Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 tablespoons lemon juice, 1/4 cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)
• Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.

ROASTED APPLES AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
• Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

APPLE SALAD WITH WALNUTS AND BRUSSELS SPROUTS

Steps:

• Make the dressing: Combine shallot and vinegar in a small bowl, add chile flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.
• Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.
• Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonfuls of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.

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.

BRUSSELS SPROUTS AND APPLES

Steps:

• Place 1 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Stir in the remaining ingredients. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until sprouts and apples are tender, stirring occasionally.

ROASTED BRUSSELS SPROUTS & APPLES

Steps:

• In a large bowl, combine Brussels sprouts and apples. Drizzle with 2 tablespoons oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 400° for 15-20 minutes or until tender, stirring occasionally. Transfer to a serving bowl; sprinkle with salt and pepper. Top with cheese and walnuts; drizzle with remaining oil.

BRUSSELS SPROUT AND APPLE SALAD WITH BLUE CHEESE AND WALNUTS

Steps:

• Steam brussels sprouts in batches until just tender, about 12 minutes. Transfer to colander; cool. Transfer to large bowl.
• Mix vinegar and mayonnaise in small bowl. Gradually mix in oil. Season with salt and pepper. (Brussels sprouts and dressing can be made 1 day ahead. Cover; chill.) Add apples and celery leaves to brussels sprouts. Add dressing; toss to combine. Mix in cheese and walnuts. Season with salt and pepper. Line large bowls with radicchio leaves. Add salad; serve.