Crispy Brussels Sprouts With Roasted Apples Recipes

CRISPY BRUSSELS SPROUTS WITH ROASTED APPLES

Steps:

• Step 1: Preheat oven to 500 F.
• Step 2: To a medium bowl, add 8 ounces trimmed and halved Brussels sprouts. Drizzle lightly with canola oil and toss to combine. Transfer to a sheet pan in a single layer and roast until just tender but not fully cooked, about 5 minutes. If they are a larger variety, cook for 8 to 10 minutes.
• Step 3: Line a baking sheet with paper towels and set aside.
• Step 4: Using a medium sauce pan over medium high heat, heat 1 inch of canola oil to 350 F. Fry Brussels sprouts until crispy and golden, about 2 minutes. Transfer to prepared baking sheet to drain.
• Step 5: Using a medium bowl, combine Brussels sprouts, 1/8 teaspoon salt, 1 1/2 ounces roasted apples, 1/2 tablespoon crushed toasted cashews, 2 tablespoons miso-tahini dressing and 1/2 teaspoon togarashi. Toss until combined.
• Step 6: Place Brussels sprouts on a serving plate and sprinkle with 1 tablespoon finely grated pecorino cheese. Serve immediately.
• Step 1: Using a blender or food processor, combine 3/4 cup plus 2 tablespoons rice wine vinegar, 3/4 ounce sesame oil, 1 1/2 ounces blonde miso paste, 3 ounces wildflower honey, 1/2 cup tahini paste and 1/2 cup hoisin sauce. Mix until combined.
• Step 2: Transfer the mixture to a large bowl and whisk in 2 cups mayonnaise until smooth. Store refrigerated in an airtight container. Makes 1 quart.
• Step 1: Preheat oven to 300 F.
• Step 2: In a large bowl, toss 3 pounds diced Fuji apples with 1 tablespoon fresh lemon juice to avoid discoloration. Place in a rectangular baking pan and set aside.
• Step 3: Using a large saucepan over high heat, combine 2 bay leaves, 1 cinnamon stick, 2 orange zest pieces, 1/2 cup apple cider vinegar, 1 cup apple juice or apple cider and 1/2 cup light brown sugar. Bring to a boil.
• Step 4: Pour boiling mixture over apples and cover with plastic wrap and foil.
• Step 5: Bake for 30 minutes. Remove plastic wrap and foil. Cool to room temperature. Store refrigerated in an airtight container. Makes 1 1/2 quarts.

CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS

Steps:

• Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
• Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
• Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
• As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.