Brussels Sprouts with Apples and Almonds

By • October 4, 2015 0 Comments

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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.

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Serves 8

  • 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
  1. Set one oven rack to the center position and one to the upper-middle position. Preheat oven to 350º F.
  2. With a paring knife, cut an "x" in the bottom of each Brussels sprout and place all in a large bowl.
  3. 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.
  4. Bake on lower rack for 30 minutes. Sprinkle the remaining butter over the top, return to the oven and bake for another 30 minutes.
  5. 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.
  6. This is delicious served hot or at room temperature.

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