Roasted Brussels Sprouts, Butternut Squash and Apple
- Total Time
- 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 3 servings
- For the brussels sprouts:
- 1½cups brussels sprouts, trimmed, halved
- 2cups butternut squash, peeled and cut into 1-inch asymmetrical chunks
- 2cups (about 1 large) Honeycrisp, Cortland, or Granny Smith apple, cored and cut into 1-inch asymmetrical chunks
- 1shallot, cut crosswise into ¼-inch slices
- 2tablespoons olive oil
- 5fresh sage leaves
- Salt and freshly ground pepper
- ½tablespoon maple syrup
- For the walnuts: (purchased candied walnuts may be substituted)
- 6cups vegetable oil
- 6ounces walnut halves
- 2cups confectioners' sugar
- kosher salt
Preparation
- Step 1
Preheat oven to 375 degrees. In a large, shallow, baking dish, toss the brussels sprouts, butternut squash, apple and shallot with olive oil and sage leaves. Season with salt and pepper to taste. Bake without stirring until vegetables and apple are wrinkled, slightly brown, and the edges of the squash are beginning to crisp, 45 minutes to 1 hour. Meanwhile, prepare the walnuts.
- Step 2
For the walnuts: Place a deep fryer or high-sided saucepan over high heat, and add vegetable or canola oil to come no closer than 3 inches from the top of the pot; when walnuts are added the oil will bubble and rise. Heat to 375 degrees. If using a saucepan, reduce heat to very low to hold temperature.
- Step 3
In a medium pot over high heat, bring 4 cups water to a boil. Add walnuts and boil for 10 seconds. Drain well and immediately toss with confectioners’ sugar. Spread flat on a baking sheet and allow to dry for a few minutes.
- Step 4
Have baking sheet lined with paper towels nearby. Working in batches if necessary, add walnuts to oil and stir once or twice. Fry until amber-brown, about 30 seconds. Using a wire skimmer or heatproof slotted spoon, remove walnuts from oil, and transfer to paper towels. Sprinkle lightly with salt and allow to cool for 5 minutes before handling. May be stored in an airtight container at room temperature for up to three days.
- Step 5
To serve: Remove vegetables from oven, drizzle with maple syrup and sprinkle with 2 to 3 tablespoons of halved or roughly crumbled walnut pieces. Serve, if desired, with walnut bread.
Private Notes
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Cooking Notes
RuthyK
this is so delicious and I didn't even make the walnuts! I think I'm going to go and buy candied walnuts rather than going through the trouble. The rest of this recipe is so easy.
HEH
Orange vinaigrette and feta were great additions. Also used slivered almonds instead of candied walnuts for some texture.
Mlsjazz
Needs more flavor. Try adding some balsamic vinegar to mixture before roasting. Maybe try sprinkling finished dish with some grated orange zest?
AY
No walnuts necessary, but maple syrup made the dish. Cut apple pieces bigger next time, and maybe more shallots? Not much more.
Sheila Pulver
I just sprinkled some chopped walnuts onto the brussels sprouts during roasting since it seemed like the maple syrup would cover the candy aspect of the dish. I also skipped the squash and instead served it over sweet potato gnocchi for a main course, sprinkled with a little bit of feta for creaminess.
Marqua1
I think the candied walnuts are like gilding the lily. I've also made this to use as a salad, adding some beautiful romaine and a quick orange vinaigrette.
RuthyK
this is so delicious and I didn't even make the walnuts! I think I'm going to go and buy candied walnuts rather than going through the trouble. The rest of this recipe is so easy.
Teresa
Glad to hear this-- planning to try it tonight but don't want to do the walnuts. Good to hear that endorsement.
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