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Author Notes: This recipe is adapted from Suvir Saran's "American Masala" cookbook. It's simple enough to throw together for dinner, but you'll want to include it on your Thanksgiving table. —Jane G.
- 3 pounds Brussels sprouts, ends trimmed and outer leaves removed
- 1 tablespoon Balsamic vinegar
- 3 tart apples (Granny Smith are great)
- 1 cup sliced almonds
- 1 tablespoon Kosher salt
- 1 teaspoon ground black peppercorns
- 4 tablespoons Extra Virgin olive oil
- 2 small red onions, thinly sliced
- 1/3 cup organic raisins (or currants)
- 1/2 teaspoon red pepper flakes
- 4 ounces unsalted butter (European style is great), cut into small pieces
- Set one oven rack to the center position and one to the upper-middle position. Preheat oven to 350º F.
- With a paring knife, cut an "x" in the bottom of each Brussels sprout and place all in a large bowl.
- Add the vinegar, apples, almonds, salt, ground peppercorns, oil, onions, raisins and pepper flakes. Toss together and transfer to a gratin or baking dish and dot the top with half the butter.
- Bake on lower rack for 30 minutes. Sprinkle the remaining butter over the top, return to the oven and bake for another 30 minutes.
- Remove dish from oven and turn on the broiler. Place the baking dish on the upper-middle rack and broil for 2 minutes, or until the top of the casserole is browned. Watch this carefully, making sure the casserole doesn't burn.
- This is delicious served hot or at room temperature.